Tired of pumpkin and semolina porridge? Then bake a delicious cake based on these products. And how to bake delicious biscuit cakes for him, read in this material.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
No festive event is complete without cakes. Usually for the holidays we bake napoleon, honey cake, pinscher, etc. But no less tasty cakes are made from manna-pumpkin cakes. Therefore, if looking into the refrigerator, you see an opened pumpkin, from which you are already tired of cooking porridge, then amuse yourself with a delicious pumpkin cake. This is a great idea that is easy to bring to life. It is a pleasant combination of pumpkin and orange aromas, accompanied by nutmeg. And I will tell you how to bake this delicacy. The recipe is quite simple, affordable products are required, a minimum of time is spent. The cake layers are tender and soft. From this amount of products, a cake is obtained from 2 layers. If you want to bake a taller cake, then feel free to double the proportions.
You can use any cake cream you like. I used sour cream, it complements pumpkin cakes well. But custard or butter cream is also good. I think that even if you smear the cakes with pumpkin jam, it will already be delicious. Sometimes the result can be simply unpredictable. So experiment, improvise and make delicious homemade cakes in different guises.
- Caloric content per 100 g - 330 kcal.
- Servings - 2 cakes
- Cooking time - 1 hour 15 minutes
Ingredients:
- Pumpkin - 250 g
- Butter - 150 g
- Baking soda - 1 tsp
- Ground nutmeg - 1 tsp
- Salt - a pinch
- Dried orange peel powder - 1 tsp
- Semolina - 200 g
- Sugar - 50 g
- Eggs - 2 pcs.
Step-by-step preparation of semolina and pumpkin cake cakes, recipe with photo:
1. Peel the pumpkin from the seeds and cut the peel. Place it on a baking sheet and send to bake in a preheated oven to 180 degrees for 20 minutes. But check the readiness by the softness of the vegetable. Pierce it with a fork, if it easily enters the vegetable, then the pumpkin is ready.
2. Cool the pumpkin, cut it into slices for convenience and transfer to a bowl to knead the dough. Use a crush or blender to grind it to a puree consistency. The mass should turn out to be homogeneous without obvious whole lumps.
3. Pour semolina, sugar, orange zest and ground nutmeg into the pumpkin puree. Stir the food.
4. Remove the butter from the refrigerator beforehand so that it reaches room temperature. Cut it into pieces and place it in the dough.
5. Knead the dough and let stand for 15 minutes to swell the semolina. The dough will noticeably increase in volume.
6. Pour the eggs into a bowl and beat with a mixer until fluffy. They will increase in volume by almost 2-3 times.
7. Pour the egg mixture into the pumpkin mixture, add the baking soda and stir the dough until smooth.
8. Line a baking dish with parchment, grease the bottom with the walls with oil and pour out the dough. Send the form to an oven heated to 180 degrees for 40 minutes. Check the readiness of the product by piercing a wooden splinter, it must be dry. If it sticks to it, continue baking for another 5 minutes and check readiness again.
9. Cool the finished cake in a mold, then remove it and cut it in half lengthwise with a knife. You will get two cakes, which you grease with your favorite cream and leave to soak for 1-2 hours.
See also a video recipe on how to make a honey cake with semolina cream.
