Pumpkin Honey Cake

1. 1 Sunflower oil 9 ml
2. 2 Honey 14 g
3. 3 Sugar 14 g
4. 4 Pumpkinpack 1 kg ≈ $2.80 14 g
5. 5 Wheat flour 17 g
6. 6 Rye flour 14 g
7. 7 Whole-wheat flour 14 g
8. 8 Oranges≈ $3.77 per kg 25 g
9. 9 Cocoa powder 5 g
10. 10 Baking powder 2 g
11. 11 Cinnamon 1 g
12. 12 Nutmeg 25 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Zest an orange⁸, remove all white pith, and finely chop the flesh

2. Mix pumpkin⁴ purée, orange⁸ flesh, sugar, and neutral oil until smooth

3. Whisk together all-purpose flour, cake flour, and baking powder

4. Gently fold the dry mix into the pumpkin⁴ batter, then stir in cinnamon, nutmeg, and cocoa powder

5. Transfer batter to a greased 9x13-inch pan

6. Bake at 375°F (190°C) for 40–45 minutes, until a toothpick comes out clean

In short

• In the planner this dish is cooked for two days: reheat on day two.