This cake came out from the need for a packet of coconut flour to be used before expiring. I literally chose and added the ingredients as I was making the cake. The result was a real surprise. The texture, the smell but especially the taste are truly amazing!
Simply D-E-L-I-C-I-O-U-S !!
Ingredients
- 500 gpumpkin pulp
- 180 glight muscovado brown sugar
- 150 gdark chocolate chips
- 150 mlsunflower oil (cold pressed)
- 100 gground almond
- 100 gground coconut
- 100 gwhite spelt flour (or white flour type 0)
- 15 gbaking powder
- 3eggs
- 1 teaspoonground cinnamon
Preparation
– cut the pumpkin pulp in small cubes and shave it by using a food processor;
– separate the egg whites form the yolks in two distinct bowls;
– add the sugar to the yolks, pour gently the oil while whipping and until you get a frothy cream;
– now add the grated pumpkin, the ground cinnamon and mix well till you get a smooth cream;
– take the bowl with the egg whites, add a pinch of salt and whip them until stiff;
– take another large bowl and sift the flour and baking powder onto it;
– add the ground almonds, the ground coconut, the chocolate chips and mix well;
– now pour the cream you made with the pumpkin and the yolks onto the flours, and fold gently till you get a smooth dough;
– now pour the whites and fold gently to incorporate them in the dough;
– pour the obtained cake dough onto a greased baking tray of 24 cm diameter;
– bake at 170 degrees for about 50 minutes;
