Another very successful recipe with pumpkin, and without pumpkin puree, but used raw grated pumpkin immediately in the dough. The cake is moist, colorful, fragrant and could be wonderful muffins, Sofia appreciated them more than the cake.
Initially the recipe is with olive oil, I felt its flavor and it seemed to me that it is stronger than the pumpkin one. The bread you see here I already made with butter and it was exactly what I needed. Surely it goes to put instead of butter any odorless oil, it comes out just as fragile and good.
By the way, a very large cake comes out of these quantities (if you have a large cake tray), or a medium cake and a muffin tray, or a medium and a small cake.
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The pumpkin is given through the small grater.
Beat the egg whites with the sugar.
Pour the melted butter / oil a little and mix well after each half.
Add the pumpkin, stir.
Finally add flour, baking powder and cinnamon if you like.
Mix well with the mixer or the target should not be lumpy.
Pour the dough into the cake pan (spread with baking paper), so that it does not reach about a finger to the edges.
I have smaller cake trays and I made 2 cakes, one higher and one smaller.
Bake in a preheated oven at 180 degrees for 45 minutes, be sure to do the toothpick test.
Allow to cool completely.
This is the butter cake.
And this one with olive oil. The difference is only a little in flavor, the texture is about the same.
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