Whole wheat pumpkin sponge cake with raisins and nuts
 
Preparation time
Cooking time
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This whole wheat pumpkin sponge cake with raisins and nuts is an excellent alternative as a breakfast, dessert or snack. What are you waiting to try it?
Author
Recipe type: Dessert
Ingredients
  • 300 g. roasted pumpkin
  • 3 eggs
  • 2-3 tablespoons of honey
  • 50 ml. almond drink (or other)
  • 25 ml. Of olive oil
  • 180 g. whole wheat flour
  • 1 teaspoon of baking soda
  • ½ teaspoon cinnamon
  • A pinch of nutmeg
  • A pinch of ginger
  • 1 handful of raisins
  • 1 handful of nuts
Preparation
  1. We preheat the oven to 180ºC.
  2. We mash the pumpkin with a fork in a bowl.
  3. We add the eggs, the honey, the almond drink, the olive oil and mix well. If you want you can put the mixer a little.
  4. In another bowl we mix the dry ingredients: whole wheat flour, baking soda, cinnamon, ginger, nutmeg and salt.
  5. Then we incorporate these ingredients to the wet ones, performing enveloping movements.
  6. Finally, we add the raisins and the nuts and mix.
  7. We pour the mixture into a mold Lined with greaseproof paper or greased and bake for 50 minutes at 180ºC or until done.
  8. We remove the whole pumpkin sponge cake from the oven, let it warm for 10 minutes and unmold on a rack so that it finishes cooling down.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/bizcocho-integral-de-zucchini-con-pasas-y-frutos-secos/