Description
Recipe from Ainsley Harriott is a British chef and host of cooking shows. The Briton Javanese origin, Ansli - funny TV bully and mixer flavors. I offer one of his recipes, I tweaked a bit. Instead of a glaze made impregnation (for the frosting needed more powdered sugar).
Ingredients
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Pumpkin
400 g
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Butter
125 g
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Brown sugar
250 g
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Chicken egg
2 piece
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Flour
300 g
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Soda
1 tsp
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Cinnamon
2 tsp
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Ginger
1 tsp
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Turmeric
1 tsp
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Raisins
100 g
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Walnuts
100 g
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Milk
4 Tbsp
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Powdered sugar
100 g
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Lemon
1 piece
Cooking
here is a set of products
Pumpkin remove seeds, cut into slices
put on a baking tray, on top of the butter (25 g) and baked at 180*C for about 30 minutes (depends on pumpkin).
Peel, blend in blender
The residual oil (100 grams) soften, mix with the sugar
add the pumpkin puree and eggs. Sift the flour with soda and spices and add the chunks to the dough
Add the raisins and nuts, mix well. Add milk until the dough will not drip off the spoon.
Form for baking grease, lay a baking paper. Put the dough, flatten. Bake for 30-35 minutes in a preheated to 180*C oven (or until dry matches)
Remove the cake from the oven, allow to cool.
In this time to make the frosting. I had very little powdered sugar. Therefore, to get treatment, but the taste is not spoiled, and I think the added sweetness is acidity. Mix the lemon juice, zest and powdered sugar.
Flip the cake, pour impregnation (glaze, if you have more powder and turned the glaze).
Cut into diamond shapes or as you like. To serve tea, the guests, or to eat all alone. Bon appetit!
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