3 large eggs, separated
1 cup (180 g) 6 oz granulated sugar
1/2 tbsp (1 envelope) baking powder
2 cups (240 g) 8 oz almonds, finely chopped
pinch of grated nutmeg
grated zest of 1 lemon
6 tbsp plain (all-purpose) flour
300 g (10 oz) pumpkin, cut into julienne strips
a little butter for greasing
1 cup (180 g) 6 oz granulated sugar
1/2 tbsp (1 envelope) baking powder
2 cups (240 g) 8 oz almonds, finely chopped
pinch of grated nutmeg
grated zest of 1 lemon
6 tbsp plain (all-purpose) flour
300 g (10 oz) pumpkin, cut into julienne strips
a little butter for greasing
method
1. Preheat the oven to 170°C (350°F) gas mark 3.
2. In a bowl, beat the egg yolks with the sugar until fluffy.
3. Add the baking powder, almonds, nutmeg, lemon zest, 5 tablespoons of the flour and the pumpkin. Mix until well blended.
4. Beat the egg whites and fold them gently into the batter.
5. Butter a 23 cm (9 in) springform tin and dust with the remaining flour.
6. Pour the batter into the tin and cook in the oven for about 1 hour, covering the top with foil after 40 minutes of cooking.
7. Cool on a wire rack, then turn out on to a platter and serve at room temperature.
2. In a bowl, beat the egg yolks with the sugar until fluffy.
3. Add the baking powder, almonds, nutmeg, lemon zest, 5 tablespoons of the flour and the pumpkin. Mix until well blended.
4. Beat the egg whites and fold them gently into the batter.
5. Butter a 23 cm (9 in) springform tin and dust with the remaining flour.
6. Pour the batter into the tin and cook in the oven for about 1 hour, covering the top with foil after 40 minutes of cooking.
7. Cool on a wire rack, then turn out on to a platter and serve at room temperature.
serving amount
makes 1 x 23 cm (9 in) cake
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