Pumpkin Cake Ingredients
- half a kilo of pumpkin
- one and a half cups of powdered sugar
- a glass of water
- one vanilla bean
- For the cake:
- two tablespoons of butter
- three eggs
- half a cup of powdered sugar
- two cups of strained yogurt
- one packet of powdered whipped cream
- one and a half cups of flour
- one cup of almond flour
- one teaspoon of lemon juice
- a packet of baking powder
How to Make Pumpkin Cake?
- Peel the pumpkins, leaving no green parts, and slice them.
- Wash the slices thoroughly in plenty of water.
- Sprinkle with powdered sugar and let it sit for 1 hour.
- Depending on the type of pumpkin, add water and cook over medium heat for 35 minutes.
- Remove the pumpkin pieces, once they have absorbed all the water, and arrange them on the bottom of a cake pan lined with parchment paper.
- Take 2-3 tablespoons of syrup and drizzle it over the top.
- Cut the vanilla bean in half, scrape out the seeded pulp with the pointed end of a knife, and sprinkle it on top.
- For the cake batter, combine the granulated sugar and eggs in a deep bowl and whisk.
- Add the room temperature butter and strained yogurt and continue whisking.
- For the cake batter, add the powdered whipped cream, almond flour, and sifted flour for flavor.
- Add the baking powder, which you have frothed with lemon juice, to your cake batter.
- After thoroughly whisking all the ingredients together, transfer the mixture to a cake pan and bake in a preheated oven at 175 degrees Celsius for 40 minutes.
- To serve, carefully invert the baked cake (so that the pumpkin pieces are on top).
- Bon Appetit
