Pumpkin Cake

Step 1/7

• 50 g butternut squash (diced)
• 10 g milk
• ⅜ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground turmeric
• ⅛ tsp salt
• ¼ orange

• pot (small)
• immersion blender

Add the pumpkin pieces into a small pot over medium-low heat and cook with the milk for 5-7 min. Add the cinnamon, ginger, turmeric and salt. After 8-10 min. when the pumpkin is tender and cooked, remove from heat. Zest the orange and add the zest to the pumpkin. Blend with an immersion blender to a semi-smooth purée. Set aside to cool.

Step 2/7

• baking tin

While the pumpkin mixture is cooling, heat the oven to 200 C and prepare a suitable baking tin.

Step 3/7

• ¼ egg
• 30 g sugar
• 15 g oil

• bowl (large)

In a large bowl, blend the egg, sugar and oil with the immersion blender. Add in the pumpkin mixture and blend well.

Step 4/7

• 60 g flour
• 10 g wheat bran
• ¼ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp lemon juice

• sieve
• spatula

Sift half of the flour over the mixture and fold. Add in the bran, both baking agents and lemon juice, then sift in the remaining flour. Mix well until no flour clumps are visible.

Step 5/7

• 8 g chopped walnuts
• 5 g raisins
• ¼ tbsp sugar
• ⅛ tsp ground cinnamon

Fold in two third of the walnuts and raisins. Scrape the batter into the pan. Sprinkle the remaining walnuts, sugar and cinnamon over the top, push them a little into the surface with your fingers if needed.

Step 6/7

Bake in the oven for 20 min. Reduce the temperature to 175 C and continue baking for about 10 min. until well risen, golden brown on top, and an inserted skewer into the middle comes out clean.

Step 7/7

• wire rack

Remove the cake from the oven. When cool enough to handle, remove it from the pan and cool completely on a rack. Let the cake rest for at least one hour before serving. Enjoy!

Enjoy your meal!