Of all vegetables, pumpkin is just the perfect base for any baking. And in texture, and taste, and color. It can be used to make a wide variety of pies, cakes and cupcakes. Including a lean cake, the recipe of which I want to share.
Ingredients
For the base:
- Water - 0.25 glasses
- Sugar - 2 tbsp.l.
- Vegetable oil - 0.25 glasses
- Salt - 1 pinch
- Baking powder dough - 1 tsp.
- Flour - 150 g
For filling:
- Pumpkin (pulp) – 500 g
- Semolina - 3 art.l.
- Coconut milk - 0.5 glasses
- Sugar - 2-3 art.l.
- Ground cinnamon - 1 tsp.
Step-by-step cooking recipe
Mix the dry ingredients for the dough, pour in the liquid and knead it quickly.
Roll the dough into a ball and put it in the refrigerator.
Chop the pumpkin, add sugar and coconut milk, and boil until soft.
Beat the pumpkin with a blender, add cinnamon and semolina, and leave for 15 minutes.
Roll out the dough and put the cake base into the mold. Form the sides.
Pour out the pumpkin mass and bake the cake for 50-60 minutes in the oven at 180 degrees.
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