Pumpkin almond cake

2013-12-18
  • Servings : 12 slices
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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In the Winter, a warm cup of tea and a pumpkin almond cake slice is delicious… Try it!

Units: Metric / (Units: US)

Ingredients

  • 5 eggs
  • 150 grams / (5 1/3 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons pumpkin jam
  • 100 grams / (3 1/2 ounces) almond kernel
  • 1 teaspoon cinnamon
  • 150 grams / (5 1/3 ounces) sugar

    Directions

    Step 1


    1. Preheat the oven to 180ºC / (350ºF). Grease a bundt cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and dust with some flour.

    Step 2


    1. In a food processor, grind the almonds until they become a fine powder.

    Step 3


    1. In an electric mixer, beat on medium speed the eggs and sugar until a homogeneous mixture. Add the pumpkin jam, the grinded almond kernel, cinnamon and mix for 3 to 4 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture.

    Step 4


    1. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).

    Step 5


    1. Remove the cake from oven and unmold. Let cool to room temperature and serve.

Nutrition facts per serving (12 slices):

Calories: 119
 
Total Fat: 2 g(3%)
 
Saturated Fat: 0.5 g(3%)
 
Cholesterol: 68 mg(23%)
 
Sodium: 26 mg(1%)
 
Total Carbohydrate: 22.5 g(8%)
 
Protein: 3.5 g
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