| Cook Time | 45-50 minutes |
| Servings |
Ingredients
- 200 gram Vegetable puree (pumpkin-ready-made or made by yourself-bake or boil the pumpkin and punch with a blender)
- 200 gram Brown sugar
- 160 ml Vegetable oil
- 4 tablespoons Orange juice
- Lemon zest to taste
- 3 teaspoons Dough baking powder
- 260 gram Flour
- 1.5 teaspoons Cinnamon
- 1 pinch Allspice
- 150 gram Sugar powder
- 4 tablespoons Pistachios peeled
- 2 pieces Egg
Ingredients
|
|
Instructions
- Pour the butter, 2 tablespoons of orange juice, and brown sugar into a bowl. Beat until smooth - until smooth I did not really work, whipped for 5 minutes.
- Add the eggs one at a time, beating them into a fluffy foam. Add pumpkin puree, cinnamon, pepper, flour and baking powder. Mix well - I whipped with a blender.
- Form to grease with oil, sprinkle with flour-shake off the excess. I have silicone, so nothing smeared. Made for half a serving-a form with a capacity of 1.25 liters.
- The oven is preheated to 180 degrees. Bake for 45-50 minutes - I made half a portion and baked for 25 minutes. Cool the cake on the grill. RUB the powdered sugar with two tablespoons of orange juice. Place on a cupcake and sprinkle with pistachios. Tastes better the next day.
Related posts:
Blueberry Muffin Recipe
Cake with Pumpkin, Carrots and Nuts Recipe
Plum Cake with Cocoa and Nuts Recipe
Pumpkin Cookies with Nuts and Raisins Recipe
Spicy Pumpkin Pie with Black Currant Recipe
Crumble with Pumpkin and Nuts Recipe
Pickled Pumpkin with Cherry and Nuts Recipe
Pancakes with Raisins and Nuts Recipe
Cake with Cherry, Apple and Nuts Recipe
Baked Pumpkin with Raisins, Nuts, Cinnamon Recipe
Cookies with Nuts Recipe
Chocolate Brownie with Nuts Recipe