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Pumpkin puree cake

Pumpkin puree cake


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Aromatic and sweet pandispan, which fits perfectly with the cold season!

    • eggs - 4 pcs
    • sugar - 300 g
    • pumpkin puree - 500 g
    • oil - 200 ml
    • water - 100 ml
    • flour - 550 g
    • baking powder - an envelope
    • cinnamon - 1 teaspoon tip
    • nutmeg - ½ teaspoon
    • ginger - ½ teaspoon
    • a pinch of salt

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin puree cake:


  • Separate the eggs and mix the egg whites with the sugar until you get a strong meringue



  • Mix the yolks with the pumpkin puree, then add the oil in a thin thread and mix until you get a creamy composition.



  • Then add water, also in a thin thread



  • Mix flour with a pinch of salt, cinnamon, nutmeg, ginger and baking powder and lightly incorporate into pumpkin cream



  • Then put the meringue, little by little, and mix with a spatula, from bottom to top, until well blended.



  • Wallpaper a rectangular tray with baking paper and pour the composition



  • Bake the cake at 180 degrees for 30-40 minutes and do the toothpick test



  • Leave the cake to cool and then powder it with sugar



Tips sites

1

For the pumpkin puree, bake about 800 g of pumpkin, then take out the baked core in a sieve and let it drain and cool


Pumpkin puree cake - Recipes

Mile and o pumpkin pie and cornmeal, traditional cake from the south-west of France, a simple, tender and colorful recipe, but also very healthy. Beta-carotene, fiber, vitamin C, vitamin E, potassium, magnesium, vitamin B5, are just some of the nutrients that its main ingredient & # 8211.

  • 3 eggs husband
  • 100g old
  • 40g starch
  • 30g corn flour (you can find it in hypermarkets in the organic district)
  • 500g pumpkin puree (I steamed it)
  • 30ml rum (NU free)
  • grated peel from an orange
  • it can be decorated with fresh fruit (as I did) or with whipped cream and cinnamon

Separate the eggs, rub the yolks together with the sugar until a light cream comes out. Then add the starch and corn flour, then mix well for 2-3 minutes until everything is smooth. Then add the pumpkin puree, rum and grated orange peel. At the end add the beaten egg whites & # 8211 caution: do not incorporate with a whisk or mixer, rather with a wooden spoon chewing gently from bottom to top until incorporated (thus, the composition remains fluffy).


Sugar-free cake with banana or pumpkin pie

Ingredients needed to make sugar-free cake:

  • 12 tablespoons oil
  • 12 tablespoons flour
  • 12 tablespoons water
  • a pinch of salt
  • an egg for anointing
  • 2 ripe bananas or puree from a slice of baked pumpkin pie.

How is it prepared:

First of all, heat the oven to 180 degrees Celsius or set it to normal heat. Until the oven heats up, make the dough. Mix water, salt, oil and flour until a soft dough comes out, but it does not stick. You can use the mixer or do it manually. After you have made the dough, roll it out like donut dough. As with donuts, use a glass to cut it. Half of the shapes put banana slices or pumpkin puree, and then cover them with the rest of the circles. Using a fork, join the edges, as in the corners. I made them with Albert in my arms, so they are not the most handsome, but if you use both hands, they will look great.

After that, beat the egg well and grease each cake. Put them in the pan and put them in the oven until golden and beautiful. If you use well-ripened bananas or pumpkin puree, the cakes will be surprisingly sweet. The edges will be crispy, like those floury biscuits, and the middle is soft and creamy. Everything can be sweetened with a little honey or powdered sugar, if you really feel the need.

If you want to give back to the amount of sugar you consume or simply want to give your children a little healthier cakes, try these sugar-free cakes.


Baked pumpkin cake

Baked pumpkin cake, the fragrant dessert of the cold autumn days.

I know not everyone likes pumpkin, although it is very good. So in this recipe you can replace the pumpkin with a filling of grated and hardened apples. The top is perfect in both variants.

I used a pumpkin puree which I made as follows. I cut a pie pumpkin in half. I put both halves face down on the baking paper in the oven tray. I baked it until the fork went lightly into the shell. Then with a spoon I took out the pumpkin pulp and passed it with a hand blender. When I have a bigger pumpkin, I freeze the rest of the puree that I don't use and prepare other recipes when I want.

I highly recommend you try this baked pumpkin cake recipe and tell me how you like it.


Baked pumpkin cake

Baked pumpkin cake, the fragrant dessert of the cold autumn days.

I know not everyone likes pumpkin, although it is very good. So in this recipe you can replace the pumpkin with a filling of grated and hardened apples. The top is perfect in both variants.

I used a pumpkin puree which I made as follows. I cut a pie pumpkin in half. I put both halves face down on the baking paper in the oven tray. I baked it until the fork went lightly into the shell. Then with a spoon I took out the pumpkin pulp and passed it with a hand blender. When I have a bigger pumpkin, I freeze the rest of the puree that I don't use and prepare other recipes when I want.

I highly recommend you try this baked pumpkin cake recipe and tell me how you like it.


Delicious fasting cake with pumpkin pie - a healthy treat for people who focus on healthy eating

The period of religious fasting is a good opportunity to force ourselves to eat vegetables, not to judge anyone and to be more tolerant of those around us. Whether you are fasting occasionally or simply want a vegan cake recipe, I recommend you try this fasting cake with baked pumpkin pie because it is delicious and healthy.

My husband and I fast for about two weeks at Christmas and Easter. From the point of view of nutrition, there is no obstacle for us, on the contrary - we really like to experience new and healthy foods. Vegan burgers are the most satisfying fasting food we love. You can find a delicious vegan burger recipe here that I recommend with confidence.

Ingredient:
250 gr baked pumpkin puree
140 ml coconut oil (or soft butter if you are not fasting)
50 gr sugar
50 gr apple jam (I used from Vita)
150 gr of wheat flour
50 gr ground egg flakes
1 tablespoon ground flax seeds + 3 tablespoons water (or 1 egg in the traditional version)
1 teaspoon vanilla essence
1 teaspoon cinnamon (optional)
1/2 teaspoon salt
1 sachet of baking powder
1/2 teaspoon baking soda with lemon

Training:
1. Grind the flax and mix it with water. Grind the egg flakes.
2. In a large bowl, combine all dry ingredients: flour, oats, cinnamon, salt, baking powder and sugar.
3. In the blender glass, mix: pumpkin puree, flaxseed, vanilla essence, apple jam and coconut oil. Pour this composition over the dry ingredients and mix with a spoon until smooth. Add the baking soda with lemon.
4. Pour the dough obtained in a silicone form and bake in the oven preheated to 190 °, about 50 minutes (or until the toothpick test passes). After baking, leave the silicone cake to cool slightly, then transfer it to a plate. Optionally you can decorate it with melted chocolate.

Note: If you do not have a silicone form, you can use a tray suitable for cake, lined with baking paper.

This fasting pumpkin cake can be served both hot and cold, for breakfast or as a dessert. Cinnamon and apple puree give it a delicate aroma, perfect in the autumn-winter season, when the markets abound in apples and pumpkins.

I hope you try and like this recipe, and if you baked more pumpkin - I also recommend the Farfalle recipe with pumpkin sauce. It is a fasting recipe (if you omit Parmesan), very nutritious and delicious.

If you cooked this recipe, do not hesitate to write my impressions on the Faceboo k or Instagram page, I will be very happy.


Pumpkin puree cake - Recipes

Mile and o pumpkin pie and cornmeal, traditional cake from the south-west of France, a simple, tender and colorful recipe, but also very healthy. Beta-carotene, fiber, vitamin C, vitamin E, potassium, magnesium, vitamin B5, are just some of the nutrients that its main ingredient & # 8211.

  • 3 eggs husband
  • 100g old
  • 40g starch
  • 30g corn flour (you can find it in hypermarkets in the organic district)
  • 500g pumpkin puree (I steamed it)
  • 30ml rum (NU free)
  • grated peel from an orange
  • it can be decorated with fresh fruit (as I did) or with whipped cream and cinnamon

Separate the eggs, rub the yolks together with the sugar until a light cream comes out. Then add the starch and corn flour, then mix well for 2-3 minutes until everything is smooth. Then add the pumpkin puree, rum and grated orange peel. At the end add the beaten egg whites & # 8211 caution: do not incorporate with a whisk or mixer, rather with a wooden spoon chewing gently from bottom to top until incorporated (thus, the composition remains fluffy).


Apple puree cake

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Delicate apple puree cake

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Comments:

  1. Hilderinc

    I had a similar situation. I soared for a long time over how to get out of the water dry. A friend said one decision, only something I rushed so abruptly to change everything that was acquired by back-breaking labor. Decided to be patient for now, to take a closer look? how it turns. What can I say? water wears away the stone. That's really, really so. I advise the author not to be sad. How is it in the song? "whole life ahead".

  2. Mikatilar

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  3. Udo

    I'm sorry, but nothing can be done.

  4. Malashakar

    ok i liked it

  5. Sawyere

    Exact the messages



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