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Pumpkin and Apple Sponge Cake

Ramo
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Pumpkin and Apple Sponge Cake is a soft, balanced dessert made with oats, raisins, pumpkin, and apples. Its simple, natural ingredients make it a great choice for any occasion.

Pumpkin and Apple Sponge Cake

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Prep Time 35 mins Cook Time 50 mins Rest Time 40 mins Total Time 2 hrs 5 mins
Difficulty: Beginner Cooking Temp: 170  °C Servings: 16 Calories: 426
Author: Ramo Cooking Method: Cuisine: Courses:

Sponge

Cooking Mode Disabled
  • placeholder-ingredient
  • apples
  • rolled oats
  • eggs
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  • placeholder-ingredient
  • placeholder-ingredient
  • placeholder-ingredient
  • brown sugar
  • ground cinnamon
  • ground nutmeg
  • baking powder

Topping

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  • sugar
  • unsalted butter
  • lemon juice

Instructions

  1. Preparation method sponge
    1. Preheat the oven to 170°C and grease a springform cake tin (Ø 28 cm).
    2. Toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until aromatic.
    3. Roughly chop the toasted pecans using a knife and set them aside for garnish.
    4. Grate the pumpkin and apples using a box grater or food processor until finely shredded. Place them in a large mixing bowl.
    5. Add the oats, raisins, brown sugar, oil, cinnamon, nutmeg, ground cloves, and eggs to the bowl with the grated pumpkin and apples. Mix well using a wooden spoon or spatula until combined.
    6. Sift the flour and baking powder into the wet mixture and gently fold until just incorporated. Be careful not to overmix.
    7. Transfer the batter into the prepared cake tin and spread it evenly.
    8. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
    9. Let the cake cool in the tin for 15 minutes.
    10. Carefully remove the cake from the tin and place it on a wire rack to cool completely (approximately 30-40 minutes).
    11.  
  1. Preparation method topping
    1. Place the sugar in a blender or food processor and grind it until fine, resembling powdered sugar. Alternatively, use store-bought powdered sugar.
    2. In a large bowl, combine the butter, cream cheese, and lemon juice.
    3. Use a hand mixer or stand mixer on medium speed to beat the mixture for about 30 seconds, or until smooth and creamy.
    4. Spread the topping evenly over the cooled cake using a spatula.
    5. Sprinkle the reserved toasted and chopped nuts on top for garnish.
    6. Serve the cake in slices immediately, or store it in the fridge.
    7. If refrigerated, remove the cake 30 minutes before serving to bring it back to room temperature.
Nutrition Facts

Servings 16

Amount Per Serving
Calories 426kcal
% Daily Value *
Total Carbohydrate 59g20%
Dietary Fiber 2.8g12%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ramo

Bine ați venit pe blogul nostru culinar!

Salutăm cu drag toți cei care trec pragul blogului nostru, unde familia noastră, compusă din mine, Ramona, soțul meu Alex, și cei doi copii ai noștri, Rares și Rita, împărtășește pasiunea pentru gastronomie și momentele frumoase petrecute la masă împreună. 

În fiecare rețetă și în fiecare experiență culinară pe care o împărtășim aici, ne dedicăm să aducem un strop de bucurie și inspirație în bucătăriile voastre. Vă invităm să vă alăturați aventurii noastre gustative și să descoperiți împreună deliciile pe care le pregătim cu drag pentru familia noastră și pentru voi!

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