Ingredients
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400 g Nominal wholegrain spelt flour 6 eggs |
How to prepare
Grate the pumpkin finely and fry it gently for a couple of minutes. Use a food processor to beat the sugar with oil and eggs. Add the flour mixed with baking powder and spice, yogurt and the cooled off pumpkin purée into the resulting thick foam. At the last moment, throw in the nuts or seeds.
Pour the dough onto a dusted baking tray. You can also sprinkle the nuts or seeds on top of the dough. They will sink in.
Start baking the cake at a lower temperature (about 150-160 °C) for about 20 minutes, then bake until finished at 170 °C.
Our tip: You can also bake the pumpkin dough as small cupcakes or in a proper cake form using it as a cake base. Naturally, you will have to add appropriate cream. Adjust the dosages according to the number of cupcakes or the cake form size.
