Soft Pumpkin Yummy Cake

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• 250 g flour
• 2 teaspoons baking powder
• 84 g butter
• 70 g sugar (if you like cake quite sweet, use up to 120 g)
• 1/2 teaspoon ground vanilla bean
• 2 eggs, separated
• 400 g pumpkin, coarsely grated (i use hokkaido squash as it has an edible peel)
• 100 g chocolate or 100 g raisins or 100 g almonds, chopped

Recipe

• 1 in a bowl mix flour and baking powder. set aside.
• 2 in another bowl cream butter, sugar and vanilla. stir in egg yolks.
• 3 beat egg whites until stiff. fold into butter-sugar mixture carefully.
• 4 then fold in flour mixture and add the pumpkin. if the dough is too thick add 3 tbs water to it.
• 5 now you can add in any or none of the add-ins listed above (you may also sub other dried fruits or nuts of your choice for the ones listed).
• 6 fill into a greased baking tin (you can either use a loaf pan of 1.5 l or a bundt cake pan of 20cm in diameter).
• 7 bake in the pre-heated oven at 180°c/350°f for 55-65 minutes. let cool a little in the pan and then invert onto a wire rack to cool completely.
• 8 if you like dust with some icing sugar before serving.