Description
And again, I come to You with pumpkin pastries. A true celebration of taste! Cupcake lives up to its name what is tasty, with a pleasant aftertaste from the chilli, but what a magnificent aroma vital when baking this cake! All Amateur baking with pumpkin invite for a Cup of coffee.
Ingredients
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Pumpkin
700 g
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Chicken egg
2 piece
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Sugar
430 g
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Flour
400 g
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Walnuts
1 cup
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Vegetable oil
120 ml
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Leavening agent
3 tsp
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Cinnamon
1 tsp
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Ginger
0.5 tsp
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Cumin
0.5 tsp
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Chili
0.5 tsp
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Nutmeg
-
Allspice
Cooking
Just want to say that the cake turns out very large, so You can safely share all the products at half. And again, to obtain a rich taste and aroma, be SURE to use all of these spices. So: pumpkin cut into pieces and bake (or boil for a couple) until tender. I boiled in MV in the mode of "steaming" 20 min. to Cool.
Walnuts grind in a blender into a powder (if you don't have a blender - mince with a fine grid).
Beat eggs with sugar until white and increased in volume by 2 times.
Fold the pumpkin into the blender and grind well into a puree.
Put pumpkin puree in whipped with sugar and eggs and mix well. Not to beat!
Add the vegetable oil and all the spices; mix well.
Sift flour, add baking powder, mix well. Add to vysheperechislennyh mass and mix well.
Add ground nuts and mix well again.
Spread the batter in the cake pan (I have silicone, Ø 28 cm). If the form of metal - grease with vegetable oil and bake in a preheated 180°C 1 hour 10 min. Guided by your oven! Check the cupcake torch - if dry, turn off the fire and cool the cake.
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