Biscuits embrace vegan
Desserts from Italy
Soft Pumpkin Cake lactose
Soft Pumpkin Cake lactose
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The pumpkin pie is so soft that it melts in the mouth on the first bite. The flavor of the pumpkin does not feel at all, but it gives the cake a smooth texture.
preparation
step 1
First, we wash the pumpkin and remove the peel. The cut into chunks and cook steam. If you have no way to steam cook can boil it. When the pumpkin is cooked to crush with a fork
step 2
Meanwhile slam eggs with electric mixer until they reach a clear and frothy consistency. Then add the sugar while continuing to spin, and finally pour the oil.
step 3
When the squash has cooled to well join allimpasto mixing it with a leccapentole. We also add the sifted flour and baking powder, continuing to mix slowly from bottom to top.
step 4
Then pour the dough in a frying pan and bake the cake at 180 degrees for 30 minutes in a convection oven.