Pumpkin cake

Table of contents:

Pumpkin cake
Pumpkin cake
Anonim

Who doesn't love cake? There are probably no such people! However, many are forced to deny themselves the pleasure of fearing for the figure. Therefore, I propose to cook a delicious and healthy pumpkin cake that will not affect excess weight in any way.

Ready pumpkin cake
Ready pumpkin cake

Recipe content:

  • Ingredients
  • Step by step cooking
  • Video recipe

Pumpkin is a healthy, nutritious and valuable product. It can be used not only for porridge, but also for insanely delicious pastries. For example, delicious muffins, pies and cakes are made from it. Due to its uniqueness and versatility, the vegetable is in great demand and deserves respect. Baking, based on it, will delight slender ladies, as well as mothers whose children do not like to eat pumpkin. Because pumpkin cake turns out to be tender, aromatic and divinely delicious.

Please your household and bake this cake. The recipe is very simple to prepare, interesting and I have checked it many times. It is prepared without much effort, from affordable and budget products. So that the taste and smell of pumpkin, which some do not like, is not felt in the product, aromatic products are added to the dough that mask the presence of the vegetable. Most often citrus fruits are used for these purposes. However, in this recipe I want to suggest fresh ginger root.

I also note that if you do not want to mess with the cream, then this cake can be eaten with pleasure in the form of a soft and tender cupcake. Well, you can use your favorite cream. I recommend sour cream in this recipe.

  • Caloric content per 100 g - 243 kcal.
  • Servings - 1 cake
  • Cooking time - 1 hour 40 minutes
Image
Image

Ingredients:

  • Pumpkin - 250 g
  • Ginger root - 4 cm
  • Eggs - 2 pcs.
  • Butter - 70 g
  • Semolina - 200 g
  • Baking soda - 1 tsp
  • Baking soda - 1 tsp
  • Sugar - 1 tablespoon in the dough and 3 tbsp. in cream
  • Sour cream - 350 g

Step-by-step recipe for making pumpkin cake

The pumpkin is sliced and placed in a saucepan
The pumpkin is sliced and placed in a saucepan

1. Peel the pumpkin, remove the seeds and cut off the fibers. Cut the vegetable into medium-sized chunks and place in a saucepan.

The pumpkin is filled with water and sent to the stove to boil
The pumpkin is filled with water and sent to the stove to boil

2. Fill it with drinking water and place it on the stove to cook for 20 minutes. When the pumpkin is soft, drain and chill slightly.

The finished pumpkin is removed from the liquid
The finished pumpkin is removed from the liquid

3. Transfer it to a bowl where you will knead the dough and use a blend to beat it until smooth.

Pumpkin pureed
Pumpkin pureed

4. You should have a pumpkin puree. If there is too much liquid, drain it.

Ginger grated
Ginger grated

5. By this time, peel the ginger root and grate it on a fine grater. If fresh ginger is not available, use ground powder. It will take 2 tsp.

Semolina added to pumpkin puree
Semolina added to pumpkin puree

6. Add semolina, sugar and baking soda to the pumpkin mixture.

Ginger added to pumpkin puree
Ginger added to pumpkin puree

7. Add the grated ginger.

Oil added to pumpkin puree
Oil added to pumpkin puree

8. Stir the food well and add the chopped butter. It should be at room temperature, so remove it from the refrigerator beforehand.

The dough is kneaded
The dough is kneaded

9. Knead the dough and leave to stand for half an hour for the semolina to swell and disperse.

Eggs are poured into a bowl
Eggs are poured into a bowl

10. By this time, pour the eggs into a clean bowl.

Eggs beaten into a tight foam
Eggs beaten into a tight foam

11. Whisk them into an airy mass. You should have an eggnog.

Eggs are poured into dough
Eggs are poured into dough

12. Pour the egg mixture into the pumpkin dough and mix well.

The dough is kneaded and poured into a baking dish
The dough is kneaded and poured into a baking dish

13. Grease a baking dish with butter or cover with baking parchment and pour out the dough.

Baked muffin cut into two cakes
Baked muffin cut into two cakes

14. Send the product into an oven heated to 190 degrees for 40 minutes. Check readiness with a wooden stick - it must be dry, without sticking. Cool the pumpkin muffin, remove from the mold and cut lengthwise into two cakes.

Sour cream combined with sugar
Sour cream combined with sugar

15. Combine sour cream with sugar.

Whipped sour cream
Whipped sour cream

16. With a mixer at high speed, beat the sour cream until fluffy and double in volume.

Sour cream applied to the cake
Sour cream applied to the cake

17. Start collecting the cake. Put the cake on a dish and apply sour cream on it.

Sour cream applied to the cake
Sour cream applied to the cake

18. Spread it over the entire surface and lay out the second cake, on which also apply the cream.

The finished cake is sprinkled with pumpkin seeds
The finished cake is sprinkled with pumpkin seeds

19. Decorate the cake with pumpkin seeds, crushed nuts, or chocolate chips.

Ready cake
Ready cake

20. Leave the product to soak for 1-2 hours. Then you can serve it to the dessert table.

See also a video recipe on how to make an autumn pumpkin cake.

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