Pumpkin cake. Recipe
Super moist, crumbly and slightly sweet (oh yes, I like to keep it minimal) cake.
Ingredients
- 400g pumpkin - remove skin and cubed
- 1/2 cup self-raising flour
- 20g butter (melted)
- 30g icing sugar
- 2 tbsp white sugar (for topping)
- 1 egg
- 1 1/2 tbsp vanilla essence
- 2 tbsp dried raisins or blackcurrants.
Directions
- Simmer pumpkin with enough water (abt 2 cups) until soft and water dries up.
- Remove and mash it.
- Once cool, add flour bit by bit while stirring with a spatula.
- In a mixing bowl, whisk egg, icing sugar, butter and vanilla essence.
- Slowly pour into pumpkin mixture and fold in
- Also, fold raisins.
- Add cake mixture in a greased baking pan.
- Sprinkle the 2 tbsp of white sugar over.
- Bake at 175/180c for about 40 min or until its done.
- Remove from oven.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 99 | |
| Calories from Fat 25 | 25% |
| Total Fat 2.84g | 4% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 134mg | 6% |
| Potassium 161mg | 5% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.52g | 4% |
| Protein 2.21g | 4% |
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