Poured Pumpkin Cake

Ingredients

Sponge:

• 600 g — Wholemeal flour
• 12 g — Baking powder
• 150 ml — Oil
• a pinch — Table salt
• 25 ml — Rum essence
• 150 g — Solid sweetener
• 625 ml — Sparkling water
• 20 g — Carob powder or cocoa
• 20 g — Orange zest

Filling:

• 1000 g — Raw pumpkin
• 100 g — Solid sweetener
• 10 g — Orange zest
• 1 tsp — Ground cinnamon

Decoration:

• 20 g — Poppy seeds
• 35 g — Dark chocolate

Preparation

1. I peeled and deseeded the pumpkin and coarsely grated it, mixed it with the sweetener and then reduced it on the hob for about 15–20 minutes until most of the water had evaporated, stirring occasionally to prevent sticking; I flavoured it with cinnamon and finely grated orange zest.
2. I mixed the flour with the baking powder, added a pinch of salt and then incorporated: the sparkling water, oil, sweetener, rum essence and finely grated orange zest. I mixed the batter for a few seconds, then divided it roughly in half: into one half I added the poppy seeds, and into the other I folded in the carob powder.
3. I poured and spread the brown batter (the one with carob powder) evenly into a parchment-lined tin and baked it for about 20–25 minutes at 200°C in the preheated oven.
4. I removed the tin from the oven, spread the pumpkin filling as evenly as possible over the entire surface, then poured and spread the poppy seed batter evenly on top and baked for another 25–30 minutes, or until a skewer comes out clean.
5. I chopped the chocolate with a knife on a cutting board and sprinkled it over the cake straight from the oven, letting it cool before slicing as desired.

Additional notes

• Tin size: 28 x 40 cm.
• Prep time: 20 minutes. Cooking time: 80 minutes.

Recipe in pictures

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