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Soft Pumpkin Cake lactose

ingredients

servings

14

Baking powder for desserts

16 grams

Pumpkin

260 grams

Corn seed oil

140 grams

Soft wheat flour

300 grams

Brown sugar

180 grams

Eggs

2 unit

Desserts from Italy

Soft Pumpkin Cake lactose

Soft Pumpkin Cake lactose

vegetarian with gluten with eggs with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Soft Pumpkin Cake lactose

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.

Soft Pumpkin Cake lactose step 1

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

Soft Pumpkin Cake lactose step 2

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.

Soft Pumpkin Cake lactose step 3

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.

Soft Pumpkin Cake lactose step 4

step 4

Then pour the dough in a frying pan and bake the cake at 180 degrees for 30 minutes in a convection oven.

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