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Categories:Viewed: 28 - Published at: 3 years ago
Ingredients
- 1 pumpkin
- 1 cup softened butter
- 1 3/16 cups granulated sugar
- 1 orange preferably organic
- 1 egg
- 2 eggs separated
- 1 teaspoon vanilla extract
- 1 5/8 cups flour
- 5 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons dried cranberries
Method
- Wash the pumpkin and cut it into wedges (leaving the skin), remove the seeds and threads that are inside.
- Preheat the oven to 180 degrees Celsius.
- Wrap pumpkin pieces in the aluminium foil and bake for about 1 hour. The flesh should be very soft. Let cool and mash the flesh without the skin. Freeze the remaining puree in bags of 250 gr.
- Preheat the oven to 175 C.
- With an electric mixer, beat butter, sugar and orange zest for 3 minutes until the mixture becomes pale.
- Add the whole egg and 2 yolks.
- Mix well and add 250 gr. pumpkin puree and vanilla extract.
- In another bowl, combine flour, cornstarch, baking powder and salt.
- Add this mixture to the pumpkin / egg / butter mixture.
- Mix quickly and not for too long to get a smooth paste.
- Whisk the 2 egg whites until stiff.
- Gently add fold them to the batter with a spatula.
- Add the dried cranberries.
- Pour the mixture into a buttered cake pan and bake for 40-50 minutes.
