PUMPKIN SPICY CAKE
Already autumn, change of season and nothing better than to start it with a juicy and aromatic pumpkin cake. In addition to bringing pumpkin an autumn classic, with that characteristic and rich sweet taste, it also intoxicates with the aroma of its various spices. And that mixture makes the result of a cake especially rich, aromatic and very autumnal. Let’s go with the recipe!
- 250 gr. of roasted pumpkin. (No shell and no seeds.)
- 250 gr. Wheat flour
- 200 gr. Sugar
- 80 gr. Olive oil or seed oil
- 12 gr. of chemical yeast or baking powder
- 3 eggs size L
- 1 teaspoon of Vanilla Essence dessert
- 2 ,, ,, ,, ground cinnamon
- 3/4 ,, ,, ,, grated natural ginger
- 1/2 ,, ,, ,, grated or powdered nutmeg
- A pinch of salt
Turn on the oven and preheat to 180º – 356F up and down.
Roast the pumpkin already cleaned and cut into pieces in the oven or in the microwave. Once roasted, crushed with a fork and reserve.
Sift flour, yeast, cinnamon, nutmeg and salt. Reserve.
In a large bowl, beat the eggs together with the sugar that we add twice, once beaten, add the oil in a thread (little by little) and followed by the essence of vanilla, ginger and roasted pumpkin, return to beat
And finally, we incorporate the sifted flour next to the yeast, spices and salt. Mix so that we have a homogeneous mixture.
Spread an elongated mold Plum-cake with butter and add the mixture, which just before baking we will pour a little sugar on top. Place the mold in the central part of the oven and bake at 180º for 35-40 minutes, checking the last minutes with a stick that comes out clean. And ready!
TIPS: To roast the pumpkin once it has been cleaned and cut into pieces. Wrap it in foil packages, bake about 30 minutes at 180 degrees. By roasting more quantity and freezing it, you will save time next time.
** Ginger being fibrous, it will be easier to grate it once it is frozen. Just peel it, place in a “taper” and store it in the freezer.