On my previous post about the yogurt cake I got inspired by a recipe from Lili Fujiy /www.donadacasa.blog.br blog and I thought with myself after roasting my 2 pumpkins to make puree for the rest of the year… what would happen if I combine my pumpkin bread recipe with Lili Fujiy ‘s recipe? in a way that is easy and nutritious ?
I posted before the benefits of the pumpkin puree and I don’t need to say much, I cooked this cake with a very bad headache and when it was done and I ate one slice…minutes later my headaches was gone. Not sure what was that, if was the puree or the pleasure of getting right on this creation ! anyway the headaches was gone, I was happy!
ingredients:
3 large brown eggs
1/2 cup of plain whole milk yogurt
1/2 cup sunflower oil
1/2 cup becel margerine
1 cup and 1/4 of berry sugar ( or regular Cane sugar)
1 /2 teaspoon of sea salt
2 sifted cups of all purpose flour
1 tablespoon of magic powder ( baking powder)
1 tea spoon of vanilla extract
1 tea spoon of cinnamon
1/2 tea spoon of ground cloves
1/2 apple with peel sliced thin
1 whole pear with peel sliced thin
15 whole naked almonds
2 table spoons of organic brown cane sugar to sprinkle on top
1 cup of real pumpkin puree ( no cans please)
icing sugar on top
blender
Baking pan
coconut oil spray and flour for the baking pan
How to prepare it:
How to prepare the pumpkin pure:- you heat your oven to 350F and cut your pumpkin in half and remove all seeds. Put in a baking pain, spray some oil on top and put on the oven for 1 1/2 hour until is soft. Than scope the pumpkin puree and separate one cup for this recipe and the rest put in separates Ziploc for the freezer. Next time you just remove from the freezer 24 hours prior to do this recipe. Much easier.
In the blender mix the eggs, yogurt , oil , pumpkin puree, @becel margarine, sugar and salt for about 3-4 minutes. Than make sure you sifted the baking powder with the flour and add each spoon in the blender, than add vanilla extract , cinnamon and ground cloves. Make sure you blended well for 2 more minutes.
You can use a rectangular baking pan but I used a heart silicone from @IKEA and I spray coconut oil and sprinkled flour on top. Add the batter mixture and arrange the pear, apples and almonds on top, sprinkle the organic cane sugar on top. Some of the apples will sink in the batter by themselves. Just put on top , check the photos to see how I did it.
Pre heat the oven to 390 F and leave there for 55 minutes.
after the cake in on the Non-Stick Cooling Grid until it cools down add the icing sugar ( sifted ) on top.
I served with whipped cream and green tea. My kids loved. The texture will not be as a fluffy as a regular cake because of the pumpkin puree but will be a mix of bread and cake and still delicious.
