Looking for a luscious way to enjoy your pumpkin? This recipe is a fine option.
Loaded with astounding pumpkin flavor, this fabulous cake perfectly blends with the general atmosphere of the fall season. Golden in color, rich in taste, and bright in presentation, it will hit you over the head.
The process of decoration can engage your children and you’ll have a great time together. Or you can decorate the cake by yourself. At the end of the recipe, I’ll tell you how to make the image of an autumn leaf on your cake.
To cook this cake you won’t need to prepare a crust, and no rolling is needed. The super-easy dough can be cooked in one bowl in less than half an hour. It’s just the simplest pumpkin cake you’ve ever cooked. Just mix and bake.
The cake includes healthy ingredients: semolina, kefir, and pumpkin. I’ve also used sugar. If you want to get a healthier version – you can replace sugar with stevia.
- 100 g (3,5 oz) sugar
- 300 g (10,5 oz) semolina
- 250 ml kefir
- 250 g (1/2 lb) grated pumpkin
- dairy butter – for greasing
- vanilla sugar – to taste
- powdered sugar – to taste
- sour cream – for serving
Combine sugar and semolina in a bowl. Then stir in vanilla sugar. Pour kefir above (a cultured, fermented drink with a slightly sour taste – traditionally made using cow’s milk or goat’s milk) and stir to combine.
Peel pumpkin and remove seeds. Then wash the pumpkin and grate it coarsely (you should get about 250 g=1/2 lb of pumpkin).
Add the grated pumpkin to the semolina-sugar mass and stir everything thoroughly. The dough should have a rather thick consistency. If it is too watery, you should add some more semolina.
Grease a baking tray with warm dairy butter. Transfer the prepared dough to the tray and spread it evenly.
Preheat the oven to 220°C (428°F) and bake the cake for about an hour.
Let the cake cool and transfer it to a serving plate.
To decorate our cake we need to print a leaf tree on a piece of paper (you may choose any leaf tree you like). Cut out the inside of the image and put the piece of paper above your baked cake. Top the cut-out space with powdered sugar. That’s all.
Serve you fall pumpkin cake with a generous dollop of sour cream.
Enjoy your meal!
Have you liked the recipe for the eggless pumpkin pie?
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