- 500gr pumpkin
- 130gr whole wheat flour
- 100gr all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- a pinch of salt
- 100gr brown sugar
- 120gr honey
- 60gr olive oil
- 2 eggs
- 2-3 Tbsp pumpkin seeds
Preheat oven to 200C.
Line a pan with parchment paper. Cut pumpkin in wedges and place them in the pan. Brush with olive oil and sprinkle with sugar. Bake for 40-50 minutes until soft.
In a bowl whisk both flours, cinnamon, soda, baking powder and salt.
In a large bowl whisk sugar, honey, olive oil and eggs.
When pumpkin is ready, separate flesh from the skin and weigh 250gr.
Mash pumpkin with a fork and add it in the egg mixture. Mix until combined. Add flour mixture and mix well.
Line a 23x13cm cake pan with parchment paper.
Spoon the batter in the pan and sprinkle with pumpkin seeds.
Bake at 180C for 50 minutes.
Insert a knife in the center of the cake and if it comes out clean, the cake is ready. Cool in the pan for 10 minutes. Then transfer the cake in a wire rack to cool completely.