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50 g chopped almonds
1 pinch cinnamon
PREPARATION
Step 1
For the dough, halve the pumpkin and remove the core. Cut the pumpkin flesh into large pieces without peeling it and weigh out 400 g of it. Wash, dry and quarter the apples, remove the core and finely chop together with the pumpkin flesh in a food processor.
Step 2
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a springform pan (Ø 26cm) with butter and dust with a little flour.
Step 3
In a separate bowl, beat the eggs together with the whole cane sugar, vanilla sugar and cinnamon for 10 minutes on the highest setting. Add the almonds and spelt flakes and stir in. Pour in the oil.
4th step
Mix the flour with the baking powder and sift, add to the dough and mix well. Now add the chopped apple and pumpkin pieces and fold into the dough. Pour the dough completely into the prepared springform pan and bake in the preheated oven for around 40 minutes, don’t forget to do the toothpick test.
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