This cake is very easy to prepare and is perfect for breakfast with milk or to delight your children during snack time. Moreover, the bright and sunny color of pumpkin will adorn the table during tea time with friends.
Ingredients:
- 300g Pumpkin
- 250g Flour
- 50g Potato Starch
- 150g Sugar
- 50g Butter
- 3 Eggs
- 16g Baking Powder
Instructions:
- Cut the pumpkin into cubes, add a knob of butter, and sauté in a pan for a couple of minutes. Alternatively, you can bake the pumpkin in the oven without butter.
- Blend the pumpkin into a puree-like consistency using a blender.
- In a separate bowl, beat the eggs and sugar until the mixture becomes white and airy.
- Add room temperature butter while continuing to beat.
- Gradually add the pumpkin puree, continuing to beat, and sifted flour + starch + baking powder.
- Bake in a preheated oven for 45 minutes at 160 degrees Celsius!
Tips:
- Store the cake at room temperature for 2-3 days, preferably covered, to prevent it from drying out.
