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    You are in: Home / Recipes / Pumpkin Torte Recipe
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    Pumpkin Torte

    Pumpkin Torte. Photo by Slocan cook

    1/1 Photo of Pumpkin Torte

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Slocan cook's Note:

    A very light and delicious cake that is good on its own with added moisture from the pumpkin to make it a good choice for dessert.

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    Ingredients:

    Serves: 8

    Yield:

    wedges

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 (167 C) degrees fahrenheit
    2. 2
      Grease and flour a 9 " springform pan and set aside
    3. 3
      Separate the egg yolks from the egg whites and set aside
    4. 4
      In a large mixing bowl beat the egg yolks until light and a creamy yellow colour.
    5. 5
      Add the granulated sugar slowly to the yolks and beat with an electric mixer until thickened.
    6. 6
      Pour the pumpkin puree into the creamed mixture and beat until light and fluffy
    7. 7
      Combine flour, spices and Baking Powder together in a small bowl and then add to the creamed mixture a small amount at a time.
    8. 8
      Fold in beaten egg whites into mixture gently until whites are fully incorporated into the batter.
    9. 9
      Pour batter into prepared springform pan and put in oven for 35 minutes
    10. 10
      When lightly browned remove from oven and let stand 5 minutes before removing ring from the cake pan.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Torte

    Serving Size: 1 (94 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.9
     
    Calories from Fat 28
    13%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.0 g
    5%
    Cholesterol 116.2 mg
    38%
    Sodium 79.2 mg
    3%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 0.6 g
    2%
    Sugars 25.4 g
    101%
    Protein 5.7 g
    11%

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