The pumpkin cake or sweet we're talking about today is one of those recipes perfect for any time of the year, since it has to be eaten cold and without a spoon. It's perfect for celebrations, snacks or even party where guests help theirselves, everyone with a piece of this cake and happy with that!
Furthermore, it's so easy that you've no excuses! You can prepare it in a few moments and for the rest you've got your dear friend: mr. Oven! ;)
- 1 Kg. of pumpkin
- 4 eggs
- 300 g. of flour
- 200 g. of sugar
- 250 ml. of milk
- 125 ml. of olive oil
- 1 drizzle of liquor (optional)
- 1 Tsp of Royal
- 1 Tsp of Vanilla extract
- 1 tin can of condensed milk ( 370 g. aproximately)
- lemon zest
1- We cut, peel and cook well the pumpkin, then we let it dry well, and we shred it with a food processor.
2- We add all the remaining ingredients to the shredded pumpkin, and stir it well until we obtain an homogeneous mix. Remember to sift the flour befor adding it to the mix, in order to avoid bulks.
3-Grease with butter or with olive oil your mould (in my case, a rectangular mould of 30x18 cms), pour the mix in it and we cook it in a preheated oven at 120°C for some 75 minutes or so.
|Our cake in the oven|
And there you have it! Ready! Let it cool down, take it off from the mould and cut it into pieces. Once it's completely cold you can put it into the fridge to preserve it longer.
It's a very smooth and creamy sweet. If you're like me and you don't dig pumpkins, you'll surely like it anyway, as I do! Try it and it will surprise you!