Pumpkin cake recipe, submitted by Kelly Pedroso
1. Place the diced pumpkin in a blender along with the eggs, oil, and sugar.
Ingredients · Servings 10
- MASS
- 300 g of pumpkin
- 3 eggs
- 1 cup of oil
- 1 cup of sugar
- 2 cups of wheat flour
- 1/2 cup shredded coconut
- 1 pinch of cinnamon
- 1 teaspoon of baking powder
- Coverage (not mandatory)
- 1 tablespoon of margarine
- 1 can of condensed milk
- 4 tablespoons of 40% dark chocolate (or chocolate powder)
- 100 ml of milk
Method · 40 min
- Place the diced pumpkin in a blender along with the eggs, oil, and sugar.
- Beat for approximately 5 minutes.
- Pour the liquid into a bowl, add the wheat flour, and beat.
- Add the shredded coconut, a pinch of cinnamon, and the baking powder, and beat.
- Pour the batter into a greased and floured pan, and bake for approximately 35 minutes.
- In a saucepan, add the margarine, condensed milk, chocolate, and milk.
- Always stirring.
- Once it thickens (before it reaches the consistency of brigadeiro), remove it from the heat and use it to cover your cake.
- All set, now just serve.
- 2. Beat for approximately 5 minutes.
- 3. Pour the liquid into a bowl, add the wheat flour, and beat.
- 4. Add the shredded coconut, a pinch of cinnamon, and the baking powder, and beat.
- 5. Pour the batter into a greased and floured pan, and bake for approximately 35 minutes.
- 6. Topping: In a saucepan, add the margarine, condensed milk, chocolate, and milk.
- 7. Always stirring.
- 8. Once it thickens (before it reaches the consistency of brigadeiro), remove it from the heat and use it to cover your cake.
- 9All ready, now just serve.
