Pumpkin Nut Cake Baked in Pumpkin

For the pumpkin nut cake baked in the pumpkin cut off a lid from the pumpkin at the level of the widest diameter, scrape out the seeds with a spoon.

Cut out the flesh with the help of a knife and finely dice. Cut the pumpkin straight at the bottom if necessary, so that it stands well.

Beat the butter and 100 g sugar with a whisk or mixer until fluffy. Separate the eggs, put the whites in a bowl. Gradually add the egg yolks to the butter mixture.

Beat the egg whites until stiff, adding the remaining sugar. Mix the flour, nuts and baking powder. Fold the flour mixture into the butter mixture, alternating with the beaten egg whites.

Fold in the pumpkin cubes.

Line the inside of the pumpkin with baking paper and fill with the batter. Bake in the preheated oven at 175 °C for 45 minutes (with convection oven at 160 °C for 35-40 minutes).

In the last 20 minutes, put the pumpkin lid on. Remove from the oven and let cool slightly.

Lift out the cake with the baking paper, remove the baking paper and then put the cake back directly into the pumpkin.

Dust with powdered sugar.

Preparation Tip:

You can eat the pumpkin skin with the Hokkaido pumpkin if you like.

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