Recipe of Pumpkin and nuts sponge cake
Delicious and healthy sponge cake recipe with pumpkin and nuts.
When choosing the nuts for our recipe we can choose from a wide variety of nuts, walnuts, raisins, almonds, hazelnuts, cashews, pistachios, the choice will depend on our own tastes.
The result is spectacular and there will be no one who can resist trying it.
It is important that the nuts are either raw or roasted without salt. We can decorate our cake with assorted nuts and sprinkled icing sugar on top.
We mount the blade accessory on our Küken robot.
Add 70g of assorted nuts and dried fruit.
We chop for 15 seconds at speed 6.
If we see that the pieces are too big, repeat the previous step.
Set aside the chopped nuts in a bowl.
Add 200g of peeled and not too big pieces of pumpkin.
Blend for 20 seconds at speed 10.
Open the lid and with the help of the spatula push to the bottom the remains that may have been left on the wall of the glass.
We grind for 10 seconds at speed 10
Set aside the pumpkin in a bowl.
Replace the blade accessory with the whisk accessory (butterfly).
Add 4 eggs (it is better to break them in a separate dish and check that there are no remains of shell) and 200g of brown sugar.
Beat for 10 minutes at speed 3.
Preheat the oven to 160ºC with heat up and down.
Replace the whisk accessory with the blade accessory.
Add the ingredients in this order; the crushed pumpkin, the chopped nuts, 150m of sunflower oil, 250g of spelt flour, 1 sachet of baking powder, a pinch of salt and a teaspoon of cinnamon.
Mix for 1 minute at speed 3.
Transfer the dough to a greased mould and bake for 40 minutes at 160ºC.
Let the cake cool and it is ready to eat.
OUR PUMPKIN AND NUTS SPONGE CAKE IS READY!
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Ingredients
Directions
We mount the blade accessory on our Küken robot.
Add 70g of assorted nuts and dried fruit.
We chop for 15 seconds at speed 6.
If we see that the pieces are too big, repeat the previous step.
Set aside the chopped nuts in a bowl.
Add 200g of peeled and not too big pieces of pumpkin.
Blend for 20 seconds at speed 10.
Open the lid and with the help of the spatula push to the bottom the remains that may have been left on the wall of the glass.
We grind for 10 seconds at speed 10
Set aside the pumpkin in a bowl.
Replace the blade accessory with the whisk accessory (butterfly).
Add 4 eggs (it is better to break them in a separate dish and check that there are no remains of shell) and 200g of brown sugar.
Beat for 10 minutes at speed 3.
Preheat the oven to 160ºC with heat up and down.
Replace the whisk accessory with the blade accessory.
Add the ingredients in this order; the crushed pumpkin, the chopped nuts, 150m of sunflower oil, 250g of spelt flour, 1 sachet of baking powder, a pinch of salt and a teaspoon of cinnamon.
Mix for 1 minute at speed 3.
Transfer the dough to a greased mould and bake for 40 minutes at 160ºC.
Let the cake cool and it is ready to eat.
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