This cake will captivate you with its tender and rich taste. Use a 24-26 cm mold, but if it’s too large for you, you can halve all the ingredients and use an 18 cm mold.
You can also add chocolate chips to the cake and delight your children. Unlike the cake I already shared with you on Instagram, this cake will have a more moist texture and can perfectly replace any dessert.
You will need:
- 250 g Pumpkin
- 280 g Flour
- 120 g Almond flour
- 100 ml Vegetable oil
- 80 ml Milk
- 230 g Sugar
- 4 Eggs
- 18 g Baking powder
- Zest of 2 oranges
- 2 tbsp Rum
- A pinch of Salt
Start by peeling and cutting the pumpkin. Place the pumpkin in a blender with milk and oil and blend until you achieve a creamy consistency. Make sure there are no unprocessed pumpkin pieces left.
In a separate bowl, beat the egg whites with half of the sugar until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar and rum until light and airy.
Add the pumpkin mixture while continuing to stir.
Now, add the beaten egg whites into the egg yolk mixture and gently fold in using a silicone spatula, making top-down movements.
Sift the flour and baking powder, then mix it with almond flour and add it to the batter. Gently fold the batter using a silicone spatula with top-down movements.
Bake in a preheated oven without ventilation at 180°C (350°F) for 50-60 minutes. If you are using half of the ingredients, it will take about 30-35 minutes for baking.
The baked cake should have a golden color. Use a toothpick or a wooden skewer to check the readiness of the cake.
