Pumpkin Cake

Pumpkin Cake

Based on 0 ratings
N

Niloufar Doroud

Community member

"This cake nourishes the winter’s dark, cold mornings for me with its delightful color and aroma. I hardly recommend to pair it with a strong coffee for an energetic, joyous start of your day..."

Difficulty

Easy 👌

Preparation

40 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
50 g
butternut squash (diced)
10 g
milk
tsp
ground cinnamon
¼ tsp
ground ginger
tsp
ground turmeric
tsp
salt
¼
orange
¼
egg
30 g
sugar
15 g
oil
60 g
flour
10 g
wheat bran
¼ tsp
baking powder
tsp
baking soda
¼ tsp
lemon juice
8 g
chopped walnuts
5 g
raisins
¼ tbsp
sugar
tsp
ground cinnamon

Utensils

pot (small), immersion blender, baking tin, bowl (large), sieve, spatula, wire rack

  • Step 1/7

    • 50 g butternut squash (diced)
    • 10 g milk
    • tsp ground cinnamon
    • ¼ tsp ground ginger
    • tsp ground turmeric
    • tsp salt
    • ¼ orange
    • pot (small)
    • immersion blender

    Add the pumpkin pieces into a small pot over medium-low heat and cook with the milk for 5-7 min. Add the cinnamon, ginger, turmeric and salt. After 8-10 min. when the pumpkin is tender and cooked, remove from heat. Zest the orange and add the zest to the pumpkin. Blend with an immersion blender to a semi-smooth purée. Set aside to cool.

  • Step 2/7

    • baking tin

    While the pumpkin mixture is cooling, heat the oven to 200 C and prepare a suitable baking tin.

  • Step 3/7

    • ¼ egg
    • 30 g sugar
    • 15 g oil
    • bowl (large)

    In a large bowl, blend the egg, sugar and oil with the immersion blender. Add in the pumpkin mixture and blend well.

  • Step 4/7

    • 60 g flour
    • 10 g wheat bran
    • ¼ tsp baking powder
    • tsp baking soda
    • ¼ tsp lemon juice
    • sieve
    • spatula

    Sift half of the flour over the mixture and fold. Add in the bran, both baking agents and lemon juice, then sift in the remaining flour. Mix well until no flour clumps are visible.

  • Step 5/7

    • 8 g chopped walnuts
    • 5 g raisins
    • ¼ tbsp sugar
    • tsp ground cinnamon

    Fold in two third of the walnuts and raisins. Scrape the batter into the pan. Sprinkle the remaining walnuts, sugar and cinnamon over the top, push them a little into the surface with your fingers if needed.

  • Step 6/7

    Bake in the oven for 20 min. Reduce the temperature to 175 C and continue baking for about 10 min. until well risen, golden brown on top, and an inserted skewer into the middle comes out clean.

    Bake in the oven for 20 min. Reduce the temperature to 175 C and continue baking for about 10 min. until well risen, golden brown on top, and an inserted skewer into the middle comes out clean.

  • Step 7/7

    Remove the cake from the oven. When cool enough to handle, remove it from the pan and cool completely on a rack. Let the cake rest for at least one hour before serving. Enjoy!
    • wire rack

    Remove the cake from the oven. When cool enough to handle, remove it from the pan and cool completely on a rack. Let the cake rest for at least one hour before serving. Enjoy!

  • Enjoy your meal!

    Pumpkin Cake

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