Pumpkin overturned

Pumpkin upside-down cake is a special recipe that combines the sweet and aromatic flavor of pumpkin with a fluffy texture, perfect for a snack or dessert. This cake not only adds a splash of color to your table, but it is also an excellent way to use pumpkin, a versatile and healthy ingredient.

The history of pumpkin upside-down cake is lost in the mists of time, but it is clear that every culture has embraced pumpkin as a staple ingredient in its dishes. With a rich content of vitamins and minerals, pumpkin is not only delicious but also packed with nutritional benefits, being an excellent source of beta-carotene, vitamin A, fiber, and antioxidants.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12 servings

Ingredients

For the cake:
- 8 eggs
- 8 tablespoons of wheat flour
- 13 tablespoons of sugar
- 500 g pumpkin jam (prepared in advance)
- 300 g slices of pumpkin (freshly cleaned)
- 1 tablespoon turmeric
- 3 packets vanilla sugar
- 2 packets baking powder
- 200 ml oil
- 1 pinch of salt

For the pumpkin jam:
- 1 pumpkin (approximately 2 kg)
- 1 kg sugar
- 1 tablespoon ground cinnamon

Preparation method

1. Preparing the pumpkin jam
Start by cleaning the pumpkin, removing the seeds and skin. Cut it into large pieces, then grate it using a large grater. Place it in a pot over medium heat, adding sugar and ground cinnamon. Stir occasionally to prevent sticking. Boil the pumpkin until the liquid reduces and it becomes a thick jam. This process may take about 30-40 minutes. Once the jam is ready, let it cool.

2. Preparing the cake batter
Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt at high speed until stiff peaks form. In another bowl, mix the yolks with 8 tablespoons of sugar until you get a thick, light-colored paste. Gradually add the oil and pumpkin jam, continuing to mix to homogenize the batter.

In another bowl, combine the wheat flour, baking powder, and turmeric. Slowly add the flour mixture to the yolk mixture, gently folding in with a spatula to avoid lumps.

Add the beaten egg whites, carefully incorporating them from top to bottom to preserve the air in the batter. This will ensure a fluffy texture for the cake.

3. Preparing the baking pan
Preheat the oven to 180°C. In a square baking pan, place parchment paper greased with a little oil. Arrange the pumpkin slices at the bottom of the pan and sprinkle vanilla sugar on top.

4. Caramelizing the sugar
In a saucepan, place 5 tablespoons of sugar and let it caramelize over medium heat. Make sure the sugar does not burn and stir gently to achieve a golden color. Once caramelized, pour it immediately over the pumpkin slices in the pan.

5. Baking the cake
Pour the cake batter over the caramelized pumpkin in the pan. Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

6. Inverting the cake
Once the cake is done, remove the pan from the oven. Cover the pan with another pan and carefully flip the cake so that the pumpkin is on top. Let it cool slightly before cutting it into servings.

Serving
Pumpkin upside-down cake can be served warm or at room temperature. It is delicious and simple, but you can add a touch of refinement by serving it alongside quince jelly or a scoop of vanilla ice cream. Combining these flavors will turn your dessert into a true feast.

Useful tips
- Sugar: You can adjust the amount of sugar according to your personal preferences. Pumpkin has a natural sweetness, so feel free to experiment.
- Turmeric: This not only gives the cake a vibrant color but also offers nutritional benefits. If you don’t have turmeric, you can omit it, but I recommend keeping it for the visual effect.
- Variations: You can add chopped nuts or raisins to the cake batter for extra texture and flavor.
- Frequently asked questions:
- Can I use canned pumpkin? Yes, but make sure it is natural, without additives.
- How can I store the cake? You can keep it in an airtight container at room temperature for a few days or in the refrigerator for a week.

Nutritional benefits
Pumpkin is rich in fiber, which aids digestion, and is low in calories, making it an ideal ingredient for a healthy diet. It is also an excellent source of antioxidants, which help strengthen the immune system.

Happy cooking! I hope this pumpkin upside-down cake recipe becomes a favorite in your family, turning any meal into a special celebration moment. Enjoy!

 Ingredients: Ingredients for the cake: - 8 eggs - 8 tablespoons of wheat flour - 13 tablespoons of sugar - 500 g pumpkin jam - 300 g pumpkin slices - 1 tablespoon turmeric - 3 packets of vanilla sugar - 2 packets of baking powder - 200 ml oil - a pinch of salt. Ingredients for the pumpkin jam: - 1 pumpkin about 2 kg - 1 kg sugar - 1 tablespoon ground cinnamon.