Whole wheat apple and pumpkin sponge cake
We are in the season of the pumpkins, I love all the recipes that incorporate this delicious vegetable, which is nothing more than the berry fruit of the zucchini, which has a 90% of water, so it provides a high level of hydration, as well as beta-carotene, which is converted into vitamin A in our body, and also has very few calories!
The flesh of the pumpkin is very versatile, and can be used in countless recipes, whether savory or sweet. On this occasion, I had some leftover roasted pumpkin, and in puree, it is ideal for cakes, so I have incorporated some of it into this whole wheat apple and pumpkin cake. It's delicious and super healthy!
INGREDIENTS:
- 3 eggs
- 150 gr of whole wheat flour
- One small grated apple or half if it is large
- 100 gr pumpkin puree
- 125 g of panela and a dash of agave syrup or honey
- 125 gr sunflower oil
- 1 sachet of baking powder
- Teaspoon of cinnamon
- Teaspoon nutmeg
- Nuts to taste
STEP BY STEP:
- Beat the 3 eggs, add the panela and agave and beat again, add the oil and beat well.
- Sift the flour and add it to the previous mixture, together with the baking powder, cinnamon and nutmeg and beat.
- Finally, add the grated apple and pumpkin puree (you can use canned pumpkin, or roast a pumpkin without salt or anything and when it is soft, pass it through the blender) and blend.
- Preheat the oven to 180ºc, grease a cake pan with a little butter and pour the dough. Decorate with nuts and bake for about 30/35 min. As always, check that it is cooked when you prick it with a knife and it comes out completely clean.
I hope you enjoy it¡ with all my love,
Mireia Alum
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