🎃Good morning peeps, I hope you had a nice weekend. I was busy on friday baking this super juicy glutenfree pumpkin-cinnamon cake with a twist: roasted cinnamon-honey-apple added!😋🎃🍎 This autumn is the first, I startet baking with pumpkin. And I have to admit: I love it, because the dough always is super juicy and simply tastes good. So this cake is my second project, I had a recipe but as always I changed it and in my opinion it's better now.😉 👉🏼Ingredients
450g cooked pumpkin (I used butternut, you can also use hokkaido)
250g gluenfree flour
150g brown sugar
2 packages vanilla sugar
1 teaspoon cinnamon
75ml rape oil
3/4 - 1 package baking powder
1 prize salt 👉🏼For the special twist
I cut 1🍎 in little pieces, roasted it in a pan with butter and glased it with honey and cinnamon. I couldn't find it in the cake at the end! It became one, with the dough.😉😋 👉🏼For a springform pan (22cm) / 175°C 👉🏼How to
Cook the pumkin with a little bit of water until it is soft and you can easily stamp it with a fork. Pour off the water.
Seperate the eggs and stir the egg white with 75g of the sugar until it is frothy/solid.
Mix the egg yolk with the rest of the sugar, vanilla sugar, rape oil and cinnamon and add the pumkin pulp (can still be warm). Mix the flour with the salt and baking powder and then mix it under the other mass.
Add the roasted apple.
At the very end slightly stir in the egg-sugar mixture.
Put in the pan and bake it for around 1 hour.