Pumpkin Cake
A moist and delicious cake made with Hokkaido pumpkin with a hint of cinnamon and nutmeg. A lovely autumn recipe. Perfect with your coffee.
Equipment
- Mixing bowl
- Baking Mould
- Grater
- Spatula
Ingredients
- 2½ Cups Grated Pumpkin
- 2 Medium-Sized Eggs, at room temperature
- 120 ml Refined Sunflower Oil
- 200 gm Sugar
- 1 Pk Vanilla Sugar
- ½ Cup Grated Coconut
- 200 gm Refined Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Cinnamon Powder
- ¼ tsp Nutmeg Powder
- ⅓ Cup Milk-at room temperature (optional)
Instructions
- Preheat the oven to 180 degrees C for about 10 minutes.
- In a mixing bowl, whisk together oil, eggs, sugar and vanilla sugar till the sugar dissolves completely.
- Add refined flour, baking soda, baking powder, cinnamon powder, nutmeg powder and grated pumpkin. Mix using a spatula.
- Add grated coconut. Mix well.
- If the batter looks too thick, add milk.
- Transfer this batter to a greased and dusted baking mould. Tap a couple of times so that the air gaps are removed.
- Bake for about 50-60 minutes or till a toothpick, when inserted, comes out clean.
- Remove from the oven and let it cool for about 10 minutes. Then transfer it to a wire rack to cool completely. Then cut it into slices.