Pumpkin Cake

Pumpkin Cake – A Fall Delight

Pumpkin, this versatile and flavorful ingredient, has been used throughout history in numerous delicious and healthy dishes. In this recipe, we will transform pumpkin into a moist, aromatic, and easy-to-make cake, perfect for enjoying with loved ones on cool autumn evenings. This pumpkin cake is not only a quick dessert but also an excellent way to add vegetables to your diet, offering a sweet taste and a velvety texture.

Preparation time: 20 minutes
Baking time: 50-55 minutes
Total: 1 hour and 15 minutes
Servings: 10 servings

Ingredients:

*For the base:*
- 4 fresh eggs
- 1.5 cups of flour (approximately 190 g)
- 1 cup of sugar (approximately 200 g)
- 1 teaspoon of baking powder (approximately 10 g)
- 1 packet of vanilla sugar (approximately 8 g)
- 100 ml of sunflower oil or olive oil

*For the filling:*
- 500 g of pumpkin pulp (approximately 1 medium pumpkin)
- 2 teaspoons of cinnamon (approximately 5 g)
- 1 packet of vanilla sugar (approximately 8 g)
- 4 tablespoons of sugar (approximately 80 g)
- 300 g of ground walnuts (approximately 3 cups)

Step-by-step instructions:

1. Preparing the pumpkin:
Start by peeling the pumpkin and cutting it into pieces. Use a grater to obtain grated pumpkin. This will help release moisture and flavors. Place the pumpkin in a large bowl and add the 4 tablespoons of sugar, 2 teaspoons of cinnamon, and the packet of vanilla sugar. Mix the composition well and set it aside to let it release its juices and flavors.

2. Preparing the walnuts:
Use a food processor to grind the walnuts. Make sure not to grind them too finely, as we want to keep a pleasant texture in the cake. If you don't have a food processor, you can use a mortar and pestle or a plastic bag and a rolling pin to crush them.

3. Preparing the base:
In a large bowl, beat the 4 egg whites with an electric mixer until frothy. Gradually add the sugar, mixing continuously to obtain a firm and shiny meringue. Once you have the desired consistency, add the vanilla sugar and egg yolks, mixing gently.

4. Incorporating the dry ingredients:
Continue to add the oil and mix well. Sift the flour together with the baking powder and incorporate them into the egg mixture. Gently fold with a spatula, being careful not to deflate the mixture.

5. Assembling the cake:
Preheat the oven to 180 degrees Celsius. In a baking pan, lightly grease with oil and line with aluminum foil. Pour the batter over the grated pumpkin and smooth it out. Add the ground walnuts on top and gently mix with a spatula or spoon to combine the ingredients without ruining the texture.

6. Baking:
Place the pan in the oven and bake the cake for 15 minutes at high heat, then reduce the temperature to medium (approximately 160 degrees Celsius) and continue baking for 35-40 minutes. Check the cake with a toothpick; if it comes out clean, the cake is done.

7. Cooling and serving:
Let the cake cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely. Before serving, dust with powdered vanilla sugar for an attractive appearance.

Practical tips:
- Pumpkin: Choose a Hokkaido or butternut pumpkin for the best results. These types have a sweet flavor and fine texture.
- Walnuts: You can replace walnuts with almonds or hazelnuts, depending on your personal preferences. You can also toast the nuts to enhance the flavor.
- Cinnamon: For a more complex flavor, add a pinch of ground cloves or nutmeg, which pair wonderfully with pumpkin.

Frequently asked questions:
- Can I use canned pumpkin? Yes, you can use canned pumpkin, but make sure it is pure pumpkin, without added sugar or spices.
- How can I store the cake? The cake stores well in the refrigerator in an airtight container for 4-5 days.
- Can it be frozen? Yes, the cake can be frozen, but I recommend portioning it before freezing to make thawing easier.

Pairings and serving:
This pumpkin cake pairs perfectly with a scoop of vanilla ice cream or whipped cream. Additionally, a fragrant tea or spiced mulled wine will complement the dessert beautifully.

Nutritional benefits:
Pumpkin is rich in vitamins A and C, fiber, and antioxidants, making this cake not only delicious but also healthy. Walnuts provide a good source of healthy fats and protein.

In conclusion, this pumpkin cake is not just a dessert but also a celebration of fall, full of flavors and traditions. Enjoy and have fun in the kitchen!