How to make pumpkin cake at home?
The recipe for pumpkin cake, which contains folic acid and iron, is being searched for. We have compiled a practical pumpkin cake recipe for you.
12punto
Pumpkin cake, which becomes popular especially in the autumn and winter months, is among the desserts that citizens enjoy consuming. It is featured on menus.
The questions searched for by internet users on search engines, 'What are the ingredients for pumpkin cake, and how is pumpkin cake prepared at home?' have been answered.
Pumpkin Cake Ingredients:
For the pumpkin layer;
-1 kg pumpkin
-1 cup granulated sugar
For the custard;
-1 liter milk
-1 cup flour
-1 packet vanilla
-1 cup granulated sugar
-1 tablespoon butter
For the base:
-2 packets oat biscuits (250 g)
-2 tablespoons room temperature butter
Preparation of Pumpkin Cake:
-First, for the base of the cake, let's put two packets of oat biscuits into a food processor. Process until they reach a sandy consistency.
-Add the room temperature butter to the biscuits and knead with our hands.
-After mixing thoroughly, transfer the buttery biscuits into a springform pan lined with parchment paper.
-Press down with the help of a spatula or spoon to set it into the pan. I am currently using a 25 cm springform pan; you can use any pan of roughly these dimensions.
-On the other hand, for the cake's custard, let's put the milk, flour, and granulated sugar into a pot.
-Start cooking by stirring constantly until it thickens.
-After it starts to boil, remove the custard from the heat and add the butter and vanilla. Whisk our custard thoroughly until the butter melts.
-After pouring the prepared custard over the biscuits, smooth the top with a spatula and leave it to cool.
-Meanwhile, for the pumpkin layer, add the granulated sugar to the pumpkin we put in the pot and cook for about half an hour until soft. The cooking time may vary depending on the size of the pumpkins. If it is easily pierced when you check with a fork, it is cooked.
-Drain the water and transfer the pumpkins to a suitable bowl, then puree them with a blender.
-Spread the prepared pumpkin puree evenly over the custard.
-After it has cooled thoroughly, sprinkle with crushed walnuts and cinnamon, and leave it to rest in the refrigerator for 1 night.
-At the end of the time, our rested cake is ready to serve.