How to make
First I boiled a pumpkin. Peel the pumpkin, cut it and put it in the multicooker at high pressure for 7 minutes. I pour 2 cups of water into the main container and put the pumpkin in the basket so it stays above the water. Then I mash it and strain it through a suitable colander. From the whole quantity, I take 9 oz (250 g), as much as I need for the recipe for the pumpkin cakes.
The eggs are separated into yolks and whites. Add all other ingredients to the yolks and beat with a whisk. Beat the egg whites well. Then they are added to the other mixture and mixed with a spatula.
I use silicone molds that I grease with a little butter. I add butter, not because it will stick, but because it makes the shape better. I don't fill the molds to the top, but halfway or a little more.
I baked the pumpkin cakes in the air fryer on the bake program. First I set it to 390°F (200°C) to warm up nicely. Then I set to 340°F (170°C) for 15 minutes. The autumn cakes turned out perfect.
You can also bake them in the oven at 360°F (180°C), but I can't say the exact time and my oven is gas. Judge according to yours.
You can also bake the mixture in a regular sponge cake tin.
You can make 16 Autumn Pumpkin Cakes from this recipe.
There are more in the pictures because I made a triple dose.
