3 eggs, separated
4 tablespoons of xylitol sweetener or sugar
2 cups roasted butternut squash, cooled and well blended
pinch of salt
1 teaspoon of baking powder
1 tsp vanilla extract
zest and juice of one lemon
4 tablespoons oil
roughly chopped ¼ bar dark chocolate
2 tbs cranberries
Let us imagine, what would happen if we replaced the flour with pumpkin pulp? Turns out it is the great idea! Not that I had not made pumpkin cake earlier, replacing carrot with pumpkin. However, this time around, seems like it is something quite new! Especially when the pumpkin is kind of floury, you do not really need any flou rat all. And I tell you, the combination of pumpkin with lemon and vanilla is a total winner. The sweet cake topped with dark chocolate and cranberries.. Oh my, the cake is festive and delicious. Just perfect.
Split the eggs. Beat the egg whites until stiff and put aside. Put the yolks in a separate bowl. Whip the egg yolks with sugar/sweetener until pale and triplied in volume. To the yolks, add the salt and baking powder together with pumpkin pulp. Add vanilla and lemon zest and juice. Mix thoroughly, scraping down the pastry from of the sides of the bowl. Add 4 tablespoons of oil. Finally, add gently the beaten egg whites in 3 portions. Put the batter into a well buttered cake tin, scatter chopped chocolate and cranberry on top and bake in a preheated oven at 350 degrees F (180 C) for about 40-45 minutes, until skewer inserted in the cake come out clean.