Gingerbread Cake with Pumpkin and Orange
Baking and Desserts • European
Description
You can also bake the pumpkin in the microwave for 10 minutes on high power, after which it should be squeezed. You can use ready-made pumpkin puree. I used half rye flour, which makes the cake resemble gingerbread even more.
Ingredients
- Pumpkin 5 oz
- Date honey 5 oz
- Wheat Flour 10 oz
- Baking Powder 2 teaspoons
- Salt a pinch
- Orange zest 1 tablespoon
- Cocoa Powder 2 teaspoons
- Ground Cinnamon ½ teaspoon
- Grated Ginger Root ½ teaspoon
- Ground clove ½ teaspoon
- Ground Nutmeg a pinch
- Cardamom ½ teaspoon
- Milk 5 fl oz
- Prunes 5 oz
Step-by-Step Guide
Step 1
Wrap the pumpkin in foil and bake in the oven at 320°F until soft, about 30 minutes. Puree with a fork or blender, and mix with honey.
Step 2
In a separate bowl, mix the flour, baking powder, salt, cocoa, zest, and spices. Add the pumpkin with honey and pour in the milk, mixing thoroughly. Chop the prunes and fold them into the batter.
Step 3
Pour into a rectangular loaf pan and bake for 45 minutes at 345°F. Allow to cool in the pan, covering with a towel on top to retain the aroma.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!