Pumpkin Gingerbread Cake
Description
Perfectly pairs with tea and coffee. To make a pumpkin gingerbread, you'll need ripe sweet pumpkin and a handful of nuts to your taste (I use walnuts). Optionally, you can add raisins or cocoa. I highly recommend adding spices: cinnamon, cloves, and coriander. They will beautifully enhance the pumpkin flavor and give the gingerbread an exquisite aroma.
Instructions
- 1
Step 1
Peel the pumpkin and cut it into pieces. Blend in a blender until smooth. If there is too much juice, drain it off. Do not add overly liquid puree to the dough.
- 2
Step 2
Toast the nuts in the oven or fry them in a pan. Then chop them.
- 3
Step 3
Mix margarine or butter with sugar, add egg and one extra yolk, as well as spices and salt. Add milk mixed with pumpkin puree. Sift flour, mix with baking powder, and gradually add to the pumpkin-egg mixture. Add oat flakes and nuts. Mix thoroughly. Grease the baking form, then transfer the dough into it.
- 4
Step 4
Bake in a preheated oven at 180-190°C for about 50 minutes, until golden brown. Don't forget to check for doneness with a toothpick.
- 5
Step 5
You can sprinkle the ready pumpkin loaf with powdered sugar before serving. Be sure to let it cool completely. This is approximately what it looks like when sliced.
- 6
Step 6
The pastry is ready. Serve with tea.