Pumpkin cake a la Skovdal Nordic

As part of my Halloween celebration I decided to make a portion of pumpkin soup with carrot & potato. I brought a large hokkaido, so I decided to use of the pumpkin to bake both pumpkin buns as well as pumpkin cake.

The recipe on pumpkin cake I found in my local newspaper in the Sunday edition (1st November 2020). The only modification, which I have done to this cake recipe is to add in ground nutmeg to have a more rounded spices character. 

Pumpkin cake a la Skovdal Nordic - 1 cake

• 3 eggs
• 200 g brown sugar
• 2 dl sunflower oil
• 200 g (cake) flour
• 1½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 teaspoon baking powder
• 1 teaspoon fresh ginger - finely grated
• 300 g pumpkin - peeled and roughly grated
• icing sugar & lemon juice
• roasted pumpkin seeds

1. Heat up the fan oven to 175'C.
2. Whip the eggs and brown sugar in medium mixing bowl into a foamy mass.
3. Add in the oil, flour, baking powder and the species and stir well.
4. Add in the grated pumpkin, and stir the cake dough well together.
5. Fill the cake dough into a rye bread silicone form.
6. Bake the cake at 175'C at the lower part of the oven.
7. Bake the cake at 175'C for 1½ hour. Check regular, how the cake is baked.
8. Cool down the cake.
9. Make a icing from icing sugar and lemon juice. Add the icing on top of the cake.
10. Sprinkle the icing sugar with roasted pumpkin seeds.
11. Slice the cake prior to serving together with cup of tea & coffee.