Spicy pumpkin cake

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What do you need?

• 200 gr fine oatmeal
• 50 gr flour
• 50 gr almond flour
• 1 tbsp baking powder
• 3 tbsp speculaas or biscuit spices
• 2 eggs
• 300 ml (vegetable) milk
• 250 gr pumpkin (Hokkaido)
• 100 gr sultanas
• 100 gr dates
• 100 gr nuts of your choice
• a handful of flaked almonds

Get going!

Cut 250 grams of pumpkin into cubes and steam or boil them for ten minutes until tender. Preheat the oven to 180°C.

Mix the dry ingredients together (oatmeal, flour, almond flour, baking powder and spices), and add two full eggs and 300 ml milk. Once the pumpkin is cooked, crush it into a puree. You can also stir the pumpkin puree into the mixture.

Then chop the nuts and dates. We use hazelnuts and pecans, but you can add any kind. Mix the nuts, dates and sultanas into the batter. They give the cake a sweet taste that is not overpowering. Are you a real sweet tooth? Then you can add extra sugar or syrup. The batter is quite liquidy but this makes for a deliciously smooth cake. Pour the batter into the cake tin (we use a rectangular 26 cm by 12 cm tin), and decorate the top with some whole nuts and almond flakes. Bake the cake for about 50 min at 180°C. Do you doubt whether the cake is done? Just prick it with a knife. If no batter sticks to the knife, the cake is ready to cool! Bon appetit!

Make this recipe yourself with home-grown vegetables?

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