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.
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
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
1. Peel the pumpkin, remove the seeds and cut off the fibers. Cut the vegetable into medium-sized chunks and place in a saucepan.
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.
3. Transfer it to a bowl where you will knead the dough and use a blend to beat it until smooth.
4. You should have a pumpkin puree. If there is too much liquid, drain it.
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.
6. Add semolina, sugar and baking soda to the pumpkin mixture.
7. Add the grated ginger.
8. Stir the food well and add the chopped butter. It should be at room temperature, so remove it from the refrigerator beforehand.
9. Knead the dough and leave to stand for half an hour for the semolina to swell and disperse.
10. By this time, pour the eggs into a clean bowl.
11. Whisk them into an airy mass. You should have an eggnog.
12. Pour the egg mixture into the pumpkin dough and mix well.
13. Grease a baking dish with butter or cover with baking parchment and pour out the dough.
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.
15. Combine sour cream with sugar.
16. With a mixer at high speed, beat the sour cream until fluffy and double in volume.
17. Start collecting the cake. Put the cake on a dish and apply sour cream on it.
18. Spread it over the entire surface and lay out the second cake, on which also apply the cream.
19. Decorate the cake with pumpkin seeds, crushed nuts, or chocolate chips.
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.
