Uh oh. Someone has forgotten to post her creation while it was seasonal. But hey, pumpkins are still in the shops so you can make it even in winter. Though the taste won't be as good as in autumn. So you should probably wait. Sorry.
Ingredients:
- 2 cups shredded pumpkin
- 2 cups flour
- 5 spoons honey
- 1 cup sunflower oil
- 2 handfuls chopped walnuts
- 2 eggs (separated)
- salt
- juice from 1/2 lemon
- 2 tea spoons baking powder
1) Use the egg whites with a pinch of salt and beat them till soft peaks form.
2) Mix all other ingredients and then slowly fold into the egg whites.
3) If you don't have a non-stick bundt mold, use butter and flour to coat the entire surface (inside of course) of it and then pour the mixture in it.
4) At first, bake it at 200°C for 10 minutes. Then lower the temperature to 170°C and bake for about 50 more minutes.
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