Ingredients:
2 cups sugar (1 cup approx 150 gm)
3 cups flour
150 ml vegetable oil and
100 gm crème fraiche or fresh cream
1 cup vegetable oil
3 eggs
1 1/2 tablespoons baking powder
1 stick vanilla or one teaspoon of essence
1 teaspoon cinnamon
3 cups grated pumpkin (in coarse grater)
1 cup roasted and chopped nuts (preferably hazelnuts)
Method:
1. Preheat oven to 180 degrees
2. Beat eggs with sugar and vanilla until thickened and fluffy
3. Beat hitting slowly add the oil and crème fraiche
4. Lower the mixer speed and sift flour with baking powder and add them along with the cinnamon in mix with eggs
5. Stop beating
6. With a wooden spoon stir in carefully pumpkin and nuts
7. Pour the mixture into a buttered mould and lightly dusted with flour and bake for about 45 minutes.
8. At 40 minutes test with a skewer, if it comes out dry the cake is ready
