As I've mentioned many times in my blog, this golden pumpkin is my favorite fruit. I will happily bring back a whole pumpkin, after which, will recreate it into different kinds of delicious and scrumptious dishes: snacks, cakes, soup, muffins, etc... This time round I am baking a delightful pumpkin cake which I came across in Youtube quite a while ago.
150g. fresh pumpkin (peeled, remove seeds, sliced, steamed and mashed)
200g. unsalted butter (room temperature)
1/2 cup caster sugar
4 large eggs
250g. plain flour (sifted)
1 tsp. baking powder (sifted)
1/4 tsp. salt (sifted)
1/3 cup pumpkin seeds (toasted) - leave 1 tbsp. for topping
80g. raw pumpkin (cubed) - for topping
Methods:
- In a stand mixer beat butter for about 2 minutes, then add in sugar and continue to mix until light and fluffy.
- Add in eggs, one at a time, beat well after each addition.
- Add in 2 tablespoon of flour into egg mixture and mix using a rubber spatula. Next, add in all the flour and mashed pumpkin and mix until well combined.
- Add in the toasted pumpkin seeds and stir well to combine.
- Pour the batter into a lined 8" round cake tin and level the top with spatula.
- Arrange the raw pumpkin cubes over the top and sprinkle the toasted pumpkin seeds.
- Bake in a preheated oven of 170 degree Celsius for 60 to 70 minutes, and/or when a wooden skewer inserted in the middle of the cake comes out clean.
- Place the cake on a wire rack to let it cool. Serve!
I adapted this recipe from Youtube Video by Kathrine Kwa Baking Tutorial with amendments to suit my baking preferences.
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