Pumpkin-almond cake

Description

Bright autumn orange cupcake from miracle pumpkin perfectly complemented by almonds and Golden drops of Amaretto liqueur. Very easy to make and even beginners in baking. This is my gift to the Ira dog-rose, which is dedicated to this culinary week to "Cook". Irchik, name day!

Ingredients

Pumpkin

200 g
Butter

100 g
Sugar

175 g
Chicken egg

3 piece
Salt
Flour

175 g
Leavening agent

2 tsp
Liqueur

4 Tbsp
Almonds

4 Tbsp

Cooking

Products.

Pumpkin flesh cut into cubes and boil in salted water for 10 minutes. Then decant the water through a colander, the pumpkin to cool.

For the dough whisk the soft butter with the sugar and one by one add the eggs.

Add the liqueur. Flour mixed with baking powder and gradually add to the batter.

The oven to turn on to warm up. Cake pan grease with butter and sprinkle with ground almonds.

Add to the dough chilled pumpkin slices

Pour the batter into the pan and sprinkle with almonds.

Bake in the oven at 180°C for about 40 minutes. Cupcake remove from the oven and leave the form, and then gently pull it out. You can sprinkle with powdered sugar or serve with whipped cream or maple syrup. We liked it in its purest form. Convenient to take to school or work. Delicious cold.