Pumpkin cake
The poured pumpkin cake is a delicacy that combines the flavors of autumn with a slightly moist texture and a sweet-sour taste. This recipe is not only simple but also packed with nutrients, thanks to the pumpkin, a wonder ingredient that not only enhances the flavor but also brings numerous health benefits. Additionally, it is a perfect way to incorporate vegetables into desserts, making it ideal for the whole family.
Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Ingredients:
- 2 eggs
- 9 tablespoons of sugar
- 9 tablespoons of milk
- 9 tablespoons of oil
- 1 teaspoon of baking powder
- 12 tablespoons of flour
- 2 kg of pumpkin (about 1.5 kg peeled)
- 1 vanilla essence
- 1 tablespoon of cinnamon
- 3 tablespoons of sugar (for caramelizing the pumpkin)
- 100 g of butter
Step 1: Preparing the pumpkin
Start by peeling the pumpkin and cutting it into pieces. Use a large grater to turn it into a fine paste. This will not only add sweetness but also moisture to your cake. Pumpkin is rich in vitamins A and C, thus enriching the dessert with essential nutrients.
Step 2: Sautéing the pumpkin
In a pot, melt 100 g of butter over medium heat. Add the grated pumpkin and mix well to coat it with butter. Let the pumpkin sauté for about 10 minutes, stirring constantly to prevent sticking. Add 3 tablespoons of sugar and the vanilla essence, then continue to cook for another 5 minutes. This process will intensify the pumpkin's aroma, giving it a caramelized and delicious taste.
Step 3: Preparing the batter
Once the pumpkin has cooled slightly, it's time to prepare the batter. In a large bowl, beat the eggs with the sugar until frothy. Add the oil, milk, and baking powder, mixing well. Finally, gradually incorporate the flour, ensuring no lumps remain. You can use an electric mixer to achieve a smooth and airy texture.
Step 4: Assembling the cake
Prepare a baking tray by greasing it with oil and dusting it with flour to prevent sticking. Pour half of the batter into the tray and bake in the oven at 180 degrees Celsius for 10 minutes. This first layer will provide a solid base for the pumpkin cream.
Step 5: Adding the pumpkin cream
After 10 minutes, remove the tray from the oven and evenly add the sautéed pumpkin cream. Then cover with the remaining batter. This layering will create a pleasant contrast between the soft batter and the pumpkin filling, giving the cake an attractive appearance.
Step 6: Final baking
Reintroduce the tray into the oven and bake for about 35-40 minutes, or until the cake turns golden and passes the toothpick test. If a toothpick inserted into the center comes out clean, the cake is ready. Allow it to cool completely before cutting. I suggest dusting it with powdered sugar for an elegant look.
Serving suggestions
This poured pumpkin cake is perfect to be served alongside a scoop of vanilla ice cream or cream, adding a contrast of temperature and texture. You can accompany it with fruit tea or a spiced latte, perfect for chilly days.
Variations and tips
If you want to experiment, you can add chopped nuts or hazelnuts to the batter for extra crunch. You can also replace some of the flour with whole wheat flour for a healthier version.
Frequently asked questions
1. Can I use canned pumpkin?
Yes, canned pumpkin is an excellent alternative, but make sure to choose one without added sugar.
2. How can I tell if the cake is done?
Use the toothpick test: if it comes out clean, the cake is done.
3. Can this cake be frozen?
Yes, the cake can be frozen, but it is recommended to portion it beforehand for easier enjoyment.
This poured pumpkin cake is not just a dessert but also a way to bring a touch of warmth and comfort on chilly autumn days. By making it, you will not only delight your family and friends but also indulge your senses with the rich flavors of this seasonal ingredient. Try this simple and quick recipe and let me know how it turned out!
Ingredients: 2 eggs, 9 tablespoons of sugar, 9 tablespoons of milk, 9 tablespoons of oil, a pinch of baking powder, 12 tablespoons of flour, 2 kg of pumpkin, a vanilla essence, a tablespoon of cinnamon, 3 tablespoons of sugar, 100 g of butter
