Healthy, bright, hearty - casserole with ginger and pumpkin. This is not only delicious, but also healthy food. We will learn how to cook it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pumpkin casserole is a fairly simple, inexpensive and healthy dish. It is an integral part of a healthy diet for both children and adults. It is simple and quick to prepare. Therefore, you can bake the product for breakfast, lunch, afternoon tea, and dinner. It turns out a casserole that is soft, tender and with a rich pumpkin flavor. And if you want to make it more airy, then beat separately the yolk and white until foam appears. And put them into the dough separately from each other, add the proteins last.
Alternatively, the casserole can be prepared vegetarian. Then, instead of butter and eggs, it will be necessary to introduce vegetable oil into the dough in an equal amount to these products. For people who are recommended by nutritionists to give up sugar, I advise you to limit yourself to its amount or even replace it with dried fruits. You can replace the baking soda in the recipe with baking powder. By the way, you can also make a delicious cake from this cupcake. To do this, cut the finished cake in half lengthwise into two cakes, which cover with sour cream, custard or butter cream. In general, this product is made quite simply, no pastry knowledge is required, there are no difficulties here, any beginner and inexperienced chef can handle this baking.
- Caloric content per 100 g - 143 kcal.
- Servings - 1 cupcake
- Cooking time - 1 hour 15 minutes
Ingredients:
- Pumpkin - 250 g
- Ginger root - 3 cm
- Salt - a pinch
- Butter - 100 g
- Semolina - 200 g
- Baking soda - 1 tsp
- Eggs - 2 pcs.
- Sugar - 100 g
Step by step cooking casserole with ginger and pumpkin, recipe with photo:
1. Peel the ginger root, wash, dry with a paper towel and grate on a fine grater. You can use 1 tsp instead of fresh root. dry ground powder.
2. Peel the pumpkin with seeds and fibers. Cut into slices and boil until tender, 20 minutes. Drain the water as much as possible so that the dough is not runny. After using a crush or blender, grind the vegetable to a puree consistency.
3. Add semolina, sugar and baking soda to the mixture.
4. Next, add the grated ginger and stir the mixture.
5. Cut the butter at room temperature into slices and place in the dough. If desired, you can melt the butter in a water bath.
6. Use a mixer to knead the dough to distribute the butter evenly.
7. Pour the eggs into a bowl and beat with a mixer at high speed until fluffy. They should double in volume.
8. Pour the beaten eggs into a bowl of dough and mix well.
9. Grease a baking dish with butter and pour out the dough. Leave it to stand for 10-15 minutes so that the semolina swells in the dough, otherwise they will crunch on the teeth in the finished product.
10. In the meantime, heat the oven to 180 degrees and send the cake to bake for 40-45 minutes. When the surface is covered with a golden crust, check the readiness of the cake, pierce it with a wooden toothpick. If there is sticking on it, then bake for another 5-7 minutes and check the readiness again. Cool the finished cake in the form, then remove and can be served to the table. If you wish, you can pour it over with icing or sprinkle with icing sugar.
See also a video recipe on how to cook a pumpkin-curd casserole.
