Spiced Pumpkin Sponge Cake
ekilu Team
ingredients
8
Difficulty
Easy
Time
60'
6 servings
Fresh ingredients
egg
4 units
butternut squash
11 oz
Pantry ingredients
wheat flour
6 oz
yeast
0.53 oz
cinnamon
1/4 tsp
ginger
1/4 tsp
coconut sugar
7 oz
olive oil
1/4 cup
Instructions
1
In a large and deep bowl add the flour, yeast, and the spices (the cinnamon, and ground ginger). Set aside.
2
Finely grate the pumpkin and set aside.
3
Separate the egg yolk from the whites and whip the whites to a peak. Before it reaches the peak, without stopping, add the yolks and the coconut sugar. You should be left with a voluminous batter.
4
Add olive oil to the batter you've just made, along with the dry ingredients you had set aside. Gently stir moving from top to bottom, as gentle as possible, to not deflate the batter.
5
Add the grated pumpkin and, optionally, if you'd like you can add raisins. Gently mix the pumpkin in with the other ingredients.
6
Preheat the oven to 350ºF.
7
Place the dough into a mold that has been lined with parchment paper and bake for 50-55 minutes. Bake until a knife or toothpick comes out clean when you prick the center.
8
Remove from the oven and let it cook before taking out of the mold.
Tips & Tricks
We used whole wheat flour because it is a healthier option.
We used ground ginger, but you can use fresh ginger as long as you grate it before adding it to the recipe.
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