Pumpkin and chocolate cake

Crush the pumpkin together with the oil and reserve. Then beat the eggs together with the sugar until they have doubled in volume. Add the orange zest. In a separate bowl, mix the flour together with the Royal-type yeast and the ground almonds. Sift and reserve.

Ingredients

270g of clean pumpkin
150ml sunflower oil
3 L eggs at room temperature
200g of sugar
240g of wheat flour
80g of ground almonds
16g Royal-type yeast
90g of chocolate chips
Zest of 1 orange
Butter for the mold

Preparation

Crush the pumpkin together with the oil and reserve. Then beat the eggs together with the sugar until they have doubled in volume.
Add the orange zest.
In a separate bowl, mix the flour together with the Royal-type yeast and the ground almonds. Sift and reserve.
With the help of a spatula Efficient we incorporate 1/3 part of the dry mixture, once fully integrated we add half of the pumpkin mixture. We incorporate another third of the dry mix, pumpkin and finish with the dry mix, we continue mixing with enveloping movements until the dough is completely homogeneous.
Finally, add the previously floured chocolate chips, this will prevent them from falling more easily to the bottom.
We buttered one low pan 24cm Efficient Plus and bake, preheated oven at 180ºC for 50 minutes, prick the center with a toothpick and if it comes out clean, we'll have it.
Let cool and unmold, we will have a tender and juicy cake with an incredible flavor.