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In this post, you will learn how to make Fancy Pumpkin Cake and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Fancy Pumpkin Cake.
The Ingredients:-
- 150 g roasted pumpkin puree
- 120 g whole wheat flour
- 50 g wheat bran
- 1 tsp baking powder
- ½ tsp baking soda
- 30 g brown sugar
- 1½ tsp ground cinnamon
- tsp ground ginger
- 1 egg
- 2 tbsp honey
- 50 g full fat greek yogurt
- 150 g cream-cheese
- 100 g greek yogurt
- 1 tsp lemon juice
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp honey
- 1 tsp vanilla extract
- 30 g crushed almonds/walnuts
The Instructions:-
- To roast your pumpkin place it into tinfoil and cook in 200°C oven for 30-minutes, or until the pumpkin is fork tender. Let it cool and puree it. Set aside.
- Mix all your dry ingredients in medium bowl. Separate your egg yolk from the egg white. Mix all the wet ingredients with the pumpkin puree and egg yolk in a large bowl and stir in the dry ingredients. Mix until well combined. Whisk your egg white until you you reach stiff peaks, gently fold it into the sponge mixture. Bake in the 175°C oven for 30-35 minutes, until the toothpick comes out clean. Let it cool completely before you assemble the cake!
- Beat all the ingredients together (except the almonds) until you reach a desired consistency.
- To assemble, cut the sponge in half (do it gently, don't rush), then add half of the frosting on one of the layers and cover with crushed almonds. Top it of with the other layer and the other half of the frosting. Decorate with some cinnamon and almonds. Serve with some ginger or peppermint tea.
Diet Labels For “Fancy Pumpkin Cake”:
Balanced,High-Fiber
Health Labels For “Fancy Pumpkin Cake”:
Kidney-Friendly,Vegetarian,Pescatarian,Peanut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,No oil added,Kosher
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The Ingredients:-150 g roasted pumpkin puree120 g whole wheat flour50 g wheat bran1 tsp baking powder½ tsp baking soda30 g brown sugar1½ tsp ground cinnamontsp ground ginger1 egg2 tbsp honey50 g full fat greek yogurt150 g cream-cheese100 g greek yogurt1 tsp lemon juice2″ />
