December 04, 2010

ETL: Easy and Delicious Pumpkin Cake

If you  LOVE pumpkin, as much as I DO, you must try this easy-to-make pumpkin layered cake. Each bite melts in the mouth, leaving a perfect flavour of pumpkin, cinnamon, and walnuts.
I must give all the credit for this recipe to my friend D.M. She worked on the recipe for years and gave me a perfected version of it. I made very small adjustments to reduce the calories.

Makes 12 squares

Dry Mix:

1 1/4 cup of semolina or farina
3/4 cup of flour
1 cup sugar
1 cup walnuts, chopped or grounded
1 tbsp baking powder

Wet Mix:

6 cups of shredded butternut squash
3 tbsp vegetable oil

3 tbsp sugar
1 tbsp cinnamon
1 tbsp vanilla

2 tbsp butter or olive oil (optional )

Preheat the oven to 375 F.

Combine the dry ingredients in a mixing bowl. In a sauce pan saute the shredded pumpkin with the oil and the sugar. Add the cinnamon and the vanilla at the end.

Grease a 8x8 cake pan. Lay 1/3 of the dry mix in the bottom of the pan, following with a layer of the 1/3 of the wet mixture. Continue layering, alternating dry and wet, finishing with the wet mixture as shown on the photos below.
I made 2 batches at once and used a 13x9 pan.

Cut 2 tbsp of butter into small chunks and space them out on top of the cake. I think using additional fat ( butter or oil) in this step can be avoided. The cake is moist enough from the pumpkin and can do without extra fat.

Bake the cake for 30-40 minute.

Allow to fully cool and cut into 12 squares. Decorate with a spoon of whipped cream and enjoy!!!

PS. Did I tell you that cooking with wine is always GOOD ? :)

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