Autumn pumpkin cake with dried apricots, cinnamon and orange

The pumpkin does not need to be roasted in advance here. It goes very well with dried apricots and orange.

Ingredients

• eggs — 2
• sugar — 150 g
• salt — a pinch
• pumpkin — 450 g
• sour cream 15–20% — 50 g
• vegetable oil — 50 ml
• flour — 250 g
• baking powder — 1/2 tsp
• orange — 1
• cinnamon — 1 tsp
• dried apricots — 100 g

Method

1. Wash the pumpkin, cut off the amount you need and peel it. Grate it coarsely — you should end up with about 450 g.
2. Add 1 tsp of cinnamon to the pumpkin, stir and set aside.
3. In another deep bowl, beat the eggs with the sugar and a pinch of salt until light and fluffy.
4. Add the sour cream and vegetable oil and stir. The mixer is no longer needed.
5. Add the pumpkin and fold it in with a spatula.
6. Rinse and chop the dried apricots and add them to the batter. Grate in the zest of 1 orange.
7. Add the flour with the baking powder and fold until smooth.
8. Transfer the batter to a tin — round, loaf-shaped, whichever you prefer.
9. Bake for 50–60 minutes in an oven preheated to 180°C. Check with a wooden skewer.