How to make
Boil the pumpkin, place it in a large colander and mash it with a fork. Leave it like this for about 10 minutes to cool almost completely and drain well, by stirring the puree from time to time.
Beat the two eggs with the sugar and a pinch of salt until white, add the oil, cinnamon, vanilla, honey and pumpkin puree. Beat again briefly until all ingredients are well combined.
Sift the flour with the baking powder and pour it in parts, by mixing with a spatula with rotating movements in one direction. Finally add the chia seeds.
Heat a pan with a diameter of 10″ (25 cm) on a low heat (for this amount, this size is ideal, but you can use a slightly larger one, but the sponge cake would be thinner). Put half of the butter and spread it well over the entire pan, grease the sides of the pan as well.
Pour the mixture and cover with a lid from a pot - preferably well protruding, not flat, so that there is room for the sponge cake to rise. For a standard oven with 9-stages, bake for 10 minutes on the 4th, then reduce to the 3rd or 2nd for 10 more minutes.
Turn the sponge cake over the lid and melt the remaining butter in the pan. Let it cook on the other side, by covering it again for another 5-8 minutes - it depends on the pan and the stove, so there is no perfect time, it's best to check it from time to time.
Sprinkle the finished sponge cake with powdered sugar and some chia seeds if desired. When serving, decorate with caramel syrup, which complements the pumpkin flavor very well.
Quick, easy, tasty and healthy :)
