Pumpkin Cake with Cream Cheese Frosting
PREPARATION 10 min COOKING 40 min TOTAL TIME 50 min
Ingredients:
250 gr pumpkin (without the skin)
230 gr plain flour
handful crushed walnuts
180 gr coconut sugar
100 ml sunflower oil
2 eggs
8 gr baking powder
1 spoon orange zest
1/2 tsp cinnamon
pinch of bicarbonate soda
pinch of salt
For the frosting (optional)
150 gr cream cheese
100 gr icing sugar
3 spoons milk
Method
1.Steam the pumpkin cut into cubes until tender, then blend it to a creamy puree.
2.In a bowl mix the dry ingredients: flour, sugar, baking powder, walnuts, cinnamon, bicarbonate soda, orange zest. In another bowl mix the wet ingredients: eggs, pumpkin puree (chilled), oil. Then mix everything in one until you have mixed all the ingredients to a smooth texture.
3. Transfer the batter into an oiled and floured baking tin with a hole in the middle of 20 cm . Bake in a pre-heated oven at 170° for about 40 minutes, always check with a knife (not before minute 15 in the oven) to make sure it is baked through. Allow to cool down on a drying rack before putting the icing .
4.For the frosting: Using a hand mixer in a bowl mix the cream cheese with the sugar, then gradually add the milk.. Keep refrigerated before serving.
Notes:
Keep in a glass cake stand for longer freshness
Decorate with zest or cinnamon on top.
You can use a cake tin of 26cm .
