Desserts
Pumpkin Cake
Pumpkin cake is a relatively new addition to our kitchens! You have to try it—you’ll be surprised by how delicious and light it is, and by its fragrant aroma thanks to the lovely spices added.
Ingredients
Start here, then move straight into the method.
- 3 cups flour
- 4 eggs
- 2 cups sugar
- 1 cup liquid milk
- 1 cup boiled pumpkin
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- Lemon zest
- 2 tbsp vinegar
- A pinch of salt
- 1/2 cup oil
Method
Follow the cooking sequence without leaving the page.
- Beat the eggs, vanilla, and lemon zest with a small pinch of salt (you can use an electric or manual whisk).
- When the mixture has lightened slightly, add the cooked pumpkin (drained of its water and mashed with a fork) and beat.
- Add the sugar and beat until it dissolves, then add the milk and oil and beat well.
- Finally add the flour (sifted 3 times) with the rest of the dry ingredients and fold from top to bottom until the batter is uniform.
- Grease the cake pan with a little tahini and pour the batter into it.
- Bake the cake in a hot oven at 180°C for the first ten minutes only, then reduce the temperature to 160°C and leave it for 45 to 50 minutes on the middle rack (or according to your oven's strength).Timers: 50 min
- Serve the pumpkin cake cooled to room temperature.
- For more delicious cakes, here's the Seven Up cake.
- Also, for more wonderful desserts try the easy cheese halawa.
Recipe tags
DessertsInternationalVegetarian
Notes and serving ideas
- 7-Up Cake
- Easy Cheese Sweet
