Pumpkin and pear cake
1027 Kcal per serving
Peel the pear and cut it into slices. Cook the pears with a little water, sugar and cinnamon for a few minutes.
Cut and clean the pumpkin. Wrap the pumpkin pulp in aluminium foil and bake it in the oven at 200° for 15-20 minutes checking that it is well cooked. Once cooked, mash it with a potato masher and let it cool down.
Beat the egg with the sugar, add a pinch of salt, the pumpkin pulp mashed with the potato masher, the cinnamon powder and finally the flour and the yeast sieved.
Line the cake tin with baking paper and fill it with the mixture. Place the pear slices on top of the cake and bake at 160° for about 50 minutes.
Garnish with a dusting of icing sugar.
For these quantities of ingredients, the size of the cake tin should be 20 cm.
Tipp: For a really special snack, fill the cake with your favourite jam! it’s great, try it to believe!
- 200gr.raw pumpkin pulp
- 1 pear
- 100 gr. wheat flour type 0
- 100 gr. cane sugar
- 1 large egg
- 12 gr. baking powder
- 1 teaspoon cinnamon powder
- a pinch of salt
- Fat: 9
- Carbohydrates: 218