Carrot, Pumpkin And Orange Sponge Recipe

Name: Carrot, Pumpkin And Orange Sponge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups carrots; 1/2 cup pumpkin; 9/16 cup fat; cheese; 1/2 cup cane sugar; 1 teaspoon ground cinnamon; 1 orange; 3 eggs separated; 4 tablespoons wheat flour; 1 teaspoon baking powder

Servings: persons

1
Preheat the oven to 170C.
2
Line a 20 centimeter cake tin with parchment paper.
3
Peel and cut the carrots and pumpkin into small chunks.
4
Cook until soft, leave to cool, and set aside in a large dish.
5
Mash the vegetables together with the cheese or blend in a food processor.
6
Add the sugar, cinnamon, egg yolks, orange juice, and peel to the mixture and mix well.
7
Add the flour and baking powder and mix again.
8
In a separate bowl. whisk the egg whites until stiff and gently fold into the mixture.
9
Bake for 25 minutes or until a skewer inserted in the center comes out clean.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/8 cups carrots, 1/2 cup pumpkin, 9/16 cup fat, cheese, and more.

Yes, Carrot, Pumpkin And Orange Sponge falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot, Pumpkin And Orange Sponge

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