Ingredients
A
- 4 omega egg whites
- 40 gm sugar
B
- 4 omega egg yolks
- 50gm pumpkin puree
- 50ml fresh milk
- 50ml Olive oil
- 80gm self raising flour
C
- Handful of grated almond
Steps
- Preheat oven to 140(fan)/160C
- Combine pumpkin puree with milk. Then add in egg yolks and oil. Mix till well blended and put in flour ad mix til smooth.
- Put egg whites into another bowl and beat until frothy. Put in sugar and beat until stiff (pointy stiff)
- Fold 1/3 of egg whites into (B) . Pour (B) into remaining egg whites and fold.
- Pour into a 10 inch lined square pan, level the batter.
- Sprinkle some grated almond over cake and bake for 25 minutes.
- When cake is done, remove from oven. Let it sit in the pan for 5 minutes, remove from pan (be gentle) and tear down the side liners. Let cake cool down totally.
- Overturn cake and peel off lining paper. To make slicing nicer chill cake for 30 minutes before slicing to serve.
