Ingredients

• 130 g pecans or walnuts
• 200 g wheat flour
• 1 tsp baking soda
• 2 tsp baking powder
• 4 eggs
• 100 ml rapeseed oil
• 200 g brown sugar
• 3 tsp cacao spice mix
• 1 pinch salt
• 200 g golden syrup
• 300 g cooked pumpkin cubes or pumpkin purée
• 100 g baking-resistant chocolate drops
• Butter for greasing
• Flour for dusting
• 1 heaped tbsp icing sugar for dusting

Preparation

Preheat the oven to 200°C top and bottom heat (180°C convection oven). Grease a loaf tin (25 cm) with butter and dust with flour.

Coarsely chop the pecans in the ZWILLING ENFINIGY Power Blender’s blender jar using the pulse function 2 to 3 times for approx. 1-2 seconds, remove and set aside. Mix the flour, baking soda and baking powder.

Add the remaining ingredients to the blender jar in the following order: eggs, rapeseed oil, brown sugar, 2 tsp cacao spice mix, salt, syrup, pumpkin.

Put the lid on the blender jar. Select the Cocktail programme and press the button to start the mixing process. Gradually add the flour mixture through the cap opening while blending the mixture.

Remove the lid at the end of the mixing process. Lightly fold in the pecans and chocolate drops by hand or with a dough scraper. Pour the dough evenly into the prepared loaf tin.

Bake in the oven on the middle shelf for approx. 50-60 minutes. Remove, allow to cool briefly, turn out and allow to cool completely. Mix the icing sugar with 1 tsp cacao spice mix and dust the cake with it.

Tip

If the cake browns too quickly towards the end of the baking process, simply cover with a sheet of baking paper.