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.
Photos and recipe by MJ .
