Pumpkin and nuts sponge cake

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.

RatingDifficultyBeginner

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.

Pumpkin sponge cake
Yields8 Servings
Prep Time18 minsCook Time52 minsTotal Time1 hr 10 mins
 250 g Spelt flour
 200 g Pumpkin
 70 g Nuts ( see tips )
 4 Eggs
 150 ml Sunflower oil
 200 g Brown sugar
 1 Packet of dry yeast
 Cinnamon powder
 Salt
EASYchef Accessories
 Blade accessory
 Beater accessory
 Spatula
Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 70g of assorted nuts and dried fruit.

3

We chop for 15 seconds at speed 6.

4

If we see that the pieces are too big, repeat the previous step.

5

Set aside the chopped nuts in a bowl.

6

Add 200g of peeled and not too big pieces of pumpkin.

7

Blend for 20 seconds at speed 10.

8

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.

9

We grind for 10 seconds at speed 10

10

Set aside the pumpkin in a bowl.

11

Replace the blade accessory with the whisk accessory (butterfly).

12

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.

13

Beat for 10 minutes at speed 3.

14

Preheat the oven to 160ºC with heat up and down.

15

Replace the whisk accessory with the blade accessory.

16

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.

17

Mix for 1 minute at speed 3.

18

Transfer the dough to a greased mould and bake for 40 minutes at 160ºC.

19

Let the cake cool and it is ready to eat.

OUR PUMPKIN AND NUTS SPONGE CAKE IS READY!

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Ingredients

 250 g Spelt flour
 200 g Pumpkin
 70 g Nuts ( see tips )
 4 Eggs
 150 ml Sunflower oil
 200 g Brown sugar
 1 Packet of dry yeast
 Cinnamon powder
 Salt
EASYchef Accessories
 Blade accessory
 Beater accessory
 Spatula

Directions

Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 70g of assorted nuts and dried fruit.

3

We chop for 15 seconds at speed 6.

4

If we see that the pieces are too big, repeat the previous step.

5

Set aside the chopped nuts in a bowl.

6

Add 200g of peeled and not too big pieces of pumpkin.

7

Blend for 20 seconds at speed 10.

8

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.

9

We grind for 10 seconds at speed 10

10

Set aside the pumpkin in a bowl.

11

Replace the blade accessory with the whisk accessory (butterfly).

12

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.

13

Beat for 10 minutes at speed 3.

14

Preheat the oven to 160ºC with heat up and down.

15

Replace the whisk accessory with the blade accessory.

16

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.

17

Mix for 1 minute at speed 3.

18

Transfer the dough to a greased mould and bake for 40 minutes at 160ºC.

19

Let the cake cool and it is ready to eat.

Pumpkin and nuts sponge cake

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