Apple-Pumpkin-Tart
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
12 pieces
- Serves:
- 12
ingredients
- 200 g flour
- 80 g sugar
- 100 g caster sugar
- 3 eggs
- 1 lemon, zest of
- 200 g pumpkin, shredded
- 5 apples, medium size
- 125 g butter, soft
- 200 g hazelnuts, ground
- 1 tablespoon vanilla essence
- 1 tablespoon baking powder
directions
- preheat oven to 350 degrees F.
- Shred pumpkin and peel, core and chop apples.
- Mix flour and baking powder.
- Divide eggs, beat whites until stiff.
- Cream together egg yolks, soft butter, lemon zest, sugar and caster sugar.
- Fold in egg whites, then flour and baking powder, pumpkin, apples, ground nuts and vanilla.
- Grease 10 inch spring form and fill in batter.
- Bake at 350 degrees 70 minutes.
- Let cool slightly, then run knife around the frame of the spring form and remove it carefully. If it's still too warm and sticky, wait until cooler.
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Reviews
-
We all loved this moist and taste cake! The combination of apples-pumpkin is great and the vanilla addtion made this cake really super yummy! I used quite big apples and perhaps for this reason the cake was less fluffy, but super tender and moist!<br/>I decorated the top with wallnuts as we love the taste of raosted walnuts and this makes the cake pretty. <br/>I'm glad I tried this cake and used some of apples from the garden in this way.<br/>Made for Culinary Quest 2014.