Pumpkin Cake

Time for a delicious good morning! I would like to share with you this amazing recipe! I brought it to work to the surprise of my colleagues and it was gone in a matter of minutes! They loved it and that was the best feedback I could ever get! So here we go with the recipe:

Serving: about 16 squares

Ingredients:

For the cake

• 4 eggs
• 250g sugar
• 60ml veg. oil
• 450 – 500g raw pumpkin
• 200g all-purpose flour
• 2 tea-spoons cinnamon
• 1 tea-spoon baking powder
• 1 tea-spoon baking soda
• pinch of salt
• 100ml condensed milk

For the frosting:

• 200g cream cheese (at room temperature)
• 80g butter (at room temperature)
• 50g confectioners’ sugar
• 1/2 vanilla extract
• pomegranate, to garnish

 

Preparation:

• Start with roasting the pumpkin. I glazed it with olive oil and put it in the oven for about 40 minutes at 180 Celsius (356 Fahrenheit). It should be ready when you can easily put a fork through it. You can see the marks on mine to the right.

 

 

• Wait for the pumpkin to cool off enough so that you can peel it.

 

 

 

 

• Then add the eggs, sugar and oil to the pumpkin. Use a blender to puree the mixture. It should take about 5 minutes to puree it so that there are no lumps left.

 

 

 

 

• Once done your mixture should be looking somewhat like the one to the right.

 

 

 

 

 

 

• In a separate bowl mix well the flour, cinnamon, baking powder, salt and soda. Then mix them in with the liquid mixture until there are no lumps.
• Preheat the oven to 180 Celsius (356 F). Line a baking pan with baking paper and pour the mixture in it. Bake it for about half an hour or until a tooth pick comes out clean from it.

 

 

• Take it out and pour the condensed milk on it while it is still hot. Allow it to absorb the milk for about half an hour.

 

 

 

 

• While the cake cools off, you can prepare the frosting. Beat the cream cheese, butter, vanilla and powdered sugar together. (I used a fork to do it) When the mixture is well mixed and the cake has cooled off, use a spatula to spread it over the cake. Then put it in the fridge overnight and enjoy it in the morning! You can decorate it with fresh pomegranate.

Yours,

Undercover Foodie