Pumpkin Cake
Description
The recipe won't take much time. I've seen many pumpkin baking recipes, even for the same muffins. But this one has become a particular favorite. To make pumpkin muffins, you'll need: a small piece of ripe pumpkin without seeds, walnuts, and lemon zest. You can also optionally add cocoa powder—then the muffin will be chocolate-flavored. The pumpkin taste won't be strong, but it will pleasantly complement the nuts and the dough flavor. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Separate the egg whites from the yolks. In a separate bowl, mix 3 egg yolks, sugar (including vanilla sugar), a pinch of salt, and ground cinnamon. Beat the ingredients with a mixer until smooth, then add softened butter. Mix everything thoroughly once again.
- 2
Step 2
Wash the walnuts under water and chop them with a knife. Wash the lemon thoroughly. Grate the zest from one lemon.
- 3
Step 3
Wash the pumpkin under water, peel it, and grate on a grater. Add nuts, zest, and pumpkin to the previously beaten mixture. Mix well.
- 4
Step 4
Next, add the sifted flour and baking powder. Mix well.
- 5
Step 5
Beat the egg whites into a stiff foam. Then carefully transfer them to a bowl. Very gently mix all the ingredients, transfer the batter to a greased baking pan. Bake for 35–40 minutes at 180 degrees.
- 6
Step 6
Let the cake cool in the pan, then remove it.
- 7
Step 7
This is how the pumpkin cake looks when sliced. Dust with powdered sugar before serving.
- 8
Step 8
The pastry is ready. Serve with tea.