Description
Autumn is the season of vegetables! And how to ignore the redhead beauty pumpkin! Until then it was universal, and the first and second and dessert good. And cakes from her always beautiful and delicious! For example, the gingerbread with pumpkin – soft and fragrant, with crunchy pumpkin seeds on top...
Ingredients
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Puree vegetables
130 g
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Butter
40 g
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Chicken egg
1 piece
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Flour
200 g
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Leavening agent
1.5 tsp
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Sugar
80 g
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Vanilla sugar
1 pack
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Cinnamon
0.5 tsp
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Ginger
0.5 tsp
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Salt
-
Cardamom
3 piece
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Pumpkin seeds
40 g
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Sour cream
3 Tbsp
Cooking
Pumpkin bake in the oven or microwave. Mash it into a puree. Flour RUB hands with butter.
Add baking powder, egg, pumpkin puree, pumpkin seeds, sugar, salt, spices, and vanilla sugar. Cardamom grind in a mortar. And mix well.
The dough should be soft and rather sticky.
Tablespoon put the dough on a baking sheet. Pre-baking tray lay a baking paper or silicone Mat.
Cakes to grease with sour cream and sprinkle of pumpkin seeds. Seeds coarsely chopped with a knife. Bake for 20-25 minutes at a temperature of 180*.
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