12 September 2015


Let the pumpkin season be officially open. This cake is seriously moist and delicious and I promise it won't let you down.

What you will need:

- 250g pumpkin puree / butternut squash puree
- 2 eggs
- 200g caster sugar
- 100g brown sugar
- 300g flour
- 1 teaspoon baking soda
- 125ml vegetable oil
- pinch of salt
- 1 teaspoon pumpkin spice*

*HACK: make your own pumpkin spice with 4 teaspoons of ground cinnamon, 2 teaspoons of ground nutmeg, 2 teaspoons of ground ginger and half teaspoon of ground cloves.

Start by mixing the dry ingredients: sugar, flour, baking soda, sal and pumpkin spice. Mix it all very well and then add the eggs, one at a time. Mix it very well with the electric mixer and gradually add the puree and the oil.

After all the ingredients are combined put the mix in an rectangular cake pan (previously buttered and floured). Let it bake in the oven for 20 minutes at 175 degrees. Keep checking the cake as the top part tends to overcook. If you think the temperature is too high, reduce to 150 degrees.

After the cake has baked, let it cool down and after 30 minutes you can remove it from the pan. Serve with chocolate and/or oranges and enjoy your little bit of Autumn :)

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