Pumpkin Cake
Description
A deliciously spongy autumnal cake... a seasonal treat!
Ingredients
At a glance
Difficulty
Moderate
Course
Desserts
Serves
8
- 225g pumpkin pulp
- 3 eggs
- 180g butter
- 250ml cream or yogurt
- 300g brown sugar
- 385g plain flour
- 1 packet of baking powder
- 1/2 orange
- 1 teaspoon mixed spices
- 1 pinch of cinnamon
- Salt
Methods/steps
Preheat the oven on 180°C. Butter a round cake pan.
Cook pumpkin pulp over a slow heat with a little hot water, till you get a puree.
Beat butter with brown sugar. Add the eggs, one after the other.
Add the pumpkin puree and the cream.
Remove the zest of the half orange. Mix the flour with the baking powder and spices.
Add orange zest, sifted flour and a pinch of salt.
Pour the mixture in the cake pan.
Bake for around 45 minutes.
Cook pumpkin pulp over a slow heat with a little hot water, till you get a puree.
Beat butter with brown sugar. Add the eggs, one after the other.
Add the pumpkin puree and the cream.
Remove the zest of the half orange. Mix the flour with the baking powder and spices.
Add orange zest, sifted flour and a pinch of salt.
Pour the mixture in the cake pan.
Bake for around 45 minutes.
Reviews
Additional Tips
You can replace orange by lemon for an acidulous twist.
Sultanas are also a tasty plus.