Pumpkin is a versatile vegetable. It makes equally good first and second courses, pastries, and desserts. You can even make a pumpkin cake. The recipe is no more complicated than porridge. Fast and tasty, simple and looks impressive. To make pumpkin cake, you don’t even need an oven - the cakes are fried in a frying pan. The technology is reminiscent of a pancake cake. Light, airy and juicy pancake cakes and a simple sour cream that perfectly soaks the cake. It turns out soft, tender, very pleasant to the taste, moderately sweet. You can decorate the cake with simple flowers cut from fresh pumpkin, or you can sprinkle it with nuts.
Required Products:
- Milk – 250 grams;
- Pumpkin - 300 grams;
- Flour – 200 grams;
- Turmeric – 1/3 tsp. l.;
- Granulated sugar – 400 grams;
- Vegetable oil for frying;
- Sour cream with a fat content of at least 20 percent – 250-300 grams
Making pumpkin cake:
I will use pumpkin to make cake layers. Wash the pumpkin, cut off the hard skin and grate it on a fine grater. Finely grated pumpkin will quickly bake into cake layers. You can skip it in a meat grinder. But this will require more effort. It’s easier when the meat grinder is electric, then it will simplify the task for you.
I add half the norm of granulated sugar. I will use the rest of the sugar in the cream. The cakes, like the cream, should be sweet.
I pour in the milk and knead the dough. I took the milk from the refrigerator and didn’t even heat it up. You can take milk at room temperature, but never heat the milk, otherwise all the dough and flour will curdle.
I add turmeric to the dough to improve the color and aroma. Turmeric always has a beneficial effect on baking.
Gradually add flour to the dough and stir immediately. I make sure that no lumps form.
I knead the dough like for pancakes, but a little thicker, so that the cakes come out not thin, but fuller.
Pour the dough into a greased frying pan and fry over medium heat for 2-3 minutes on each side. The dough should not stick to the surface of the frying pan, so it is advisable that it has a non-stick coating.
The result is beautiful solar cakes that will emit light and warmth. I don’t use a frying pan that is too wide, as it is inconvenient to turn the cakes in it, so as not to tear them.
I put all the baked cakes on a plate and wait for them to cool. Since the cream may melt on hot cakes and there will be a puddle instead.
Pour the remaining sugar into the sour cream and beat it into a cream with a mixer. I beat for no longer than 5-7 minutes.
I grease the cakes with the resulting cream and put them in the refrigerator for 30 minutes.
I decorate the cake and serve it to the table. This cake is good to serve not only with tea, but also with milk.
This dessert will make the dining table sparkle with bright colors and the household’s appetite will instantly wake up!
The big advantage of such a cake is that it does not need to be soaked overnight, like Napoleon or honey cake, it can be served soon after preparation. Just wait for the cake to cool a little and that's it!
Calories: Not specified
Cooking time: 50 min
Do you want to make a quick and tasty dessert? Then this pumpkin cake recipe will help you. You will need butternut squash with bright flesh, it is sweet, with a pleasant taste and aroma. The most delicious trout will be made with sour cream, which will add a slight sourness to the finished dish. And you can decorate the dessert with candied fruits you made yourself, using.
It will take 50 minutes to prepare and the above ingredients will yield 6 servings.
Ingredients:
- nutmeg pumpkin – 250 g;
- kefir – 100 ml;
- granulated sugar – 120 g;
- chicken egg – 2 pcs.;
- wheat flour – 175 g;
- baking powder – 8 g;
- olive oil – 40 ml;
- ground cinnamon – 3 g;
- salt, oil for frying.
For cream:
- sour cream – 200 g;
- granulated sugar – 50 g;
- candied fruits – 50 g.
Recipe with photos step by step:
Cut a ripe pumpkin with bright yellow flesh, remove the seeds and seed sac, and peel it. 
Cut the vegetable into cubes, fry for 5-6 minutes in a heated frying pan, greased with vegetable oil for frying. 
Cool the fried pieces, transfer them to a blender bowl, and add ground cinnamon. 
Grind the vegetable with several pulses, pour kefir or unsweetened yogurt into the blender. 
Turn the pumpkin with kefir into a homogeneous puree, add chicken eggs and granulated sugar, add a pinch of fine salt to balance the taste. Beat the ingredients until smooth. 
Sift the wheat flour into a bowl, add baking powder, then gradually pour in the liquid ingredients. Mix the dough. 
Add high-quality olive oil to the dough; it can be replaced with melted butter. 
Grease a round springform pan with butter, sprinkle with wheat flour, and spread the dough in an even layer. 
Heat the oven to a temperature of 170 degrees Celsius. Place the pan in the middle of the oven. Cook for 30-35 minutes. We check the readiness with a wooden stick - it will remain dry if you stick it into the center of the baked goods.
Remove the ring and cool the cake on a wire rack. 
Cut the cake into two parts. Mix full-fat sour cream with granulated sugar. Spread half of the sour cream on the bottom cake layer. 
Place the second cake layer, pour over the remaining cream, sprinkle with candied fruits. Place in the refrigerator for 1-2 hours. 
Bon appetit!!!
Check out this wonderful recipe
And here we are today! Almost done by my husband - I baked the cakes in advance, and the man conscientiously prepared the cream and coated it with what I had prepared. In general, we will assume that the author is the husband: he is pleased, we are happy, it’s a real holiday! In this recipe, in addition to the delight of the main red component, I really like the simplicity of preparation - I just throw everything into the bowl of the food processor (including the pumpkin in pieces), chop it with a knife and at the end I get a liquid dough that does not need to be rolled out. Pumpkin cake comes out moist, soft, delicious, and the hassle that usually goes into making cakes is completely absent.
When the water rises, dams appear. When the pumpkin ripens, the leaves fall off. These words contain the whole meaning of life.
Chen Jiru
It does not belong to the classic variants of cakes, however, it is a worthy representative of its “dessert” family. Maybe a little simple, but this can be completely solved with some unusual decoration or additional ingredients such as pistachios or hazelnuts, candied orange peel or a layer of lemon jelly, chocolate “drops” or an additional layer of mascarpone or Philadelphia cream. So, pumpkin cake, please love and favor!
Ingredients for the dough:
400 g flour;
2 tsp. baking powder;
1 tsp. soda;
a pinch of salt;
2 tsp. without a hill of cinnamon;
400 g sugar;
1 glass of vegetable oil;
400 g grated pumpkin;
zest of 1 orange;
a large handful of finely chopped walnuts.
Ingredients for cream:
200 g cottage cheese;
200 ml heavy cream;
200 g powdered sugar;
3 tbsp. l. Sahara;
juice of 1 orange.
Grate the pumpkin on a fine grater. I don’t grate it - I grind it together with sugar in a food processor until it becomes paste-like.
Line the bottom of the pan with parchment paper.
Turn on the oven at 180C.
Mix flour, cinnamon, salt, baking powder, soda.
Beat the eggs with a mixer with sugar. Add oil. Add zest.
Combine the liquid mixture with the dry mixture, mix, add pumpkin and nuts.
Spoon some of the dough onto the paper and form a circle.
Bake several cakes for about 10 minutes at 180 degrees (I make four).
Autumn is a real “pumpkin season”. Usually sweet porridges are prepared with it, but vegetable cakes are a curiosity. Baking with pumpkin turns out soft, juicy and healthy. What pumpkin cake recipes are worth paying attention to?
A delicious pumpkin cake is easy to make.
- Number of servings: 6
- Cooking time: 15 minutes
Delicious pumpkin cake with butter cream
Ingredients for the dough:
- 300 gr. pumpkins;
- 100 gr. chopped walnuts;
- 300 gr. Sahara;
- 3 eggs;
- 200 gr. flour;
- cinnamon;
- salt;
- vegetable oil;
- 1 tsp. baking powder.
For cream:
- 400 ml. heavy cream;
- 50 gr. regular sugar;
- 10 gr. vanilla sugar.
How to cook:
Grate the pumpkin on a fine grater and pour it into a deep bowl. Add sugar and eggs, beat everything with a mixer at the highest speed. Pour vegetable oil into the mixture in a thin stream (150 ml is enough) and mix again.
Add chopped nuts, cinnamon and salt to taste. The flour is mixed with baking powder and sifted through a sieve into a bowl with the pumpkin-egg mixture. Through thorough stirring, a homogeneous dough is made. The baking dish is covered with baking paper, the edges are greased with butter or vegetable oil.
Bake in a preheated oven at 180 degrees. Approximate time – 40 minutes. Readiness is checked with a toothpick: if it is dry, the dough can be removed. The pumpkin sponge cake is cooled and cut into two thin layers.
For the cream, mix cream and sugar, beat everything with a mixer until a fluffy foam is obtained. The cakes are smeared with it and “connected”. The finished pumpkin cake can be decorated with chocolate or fresh fruit.
Pumpkin cake with kefir
Ingredients:
- 300 gr. pumpkins;
- 1 tbsp. kefir;
- 1 tbsp. Sahara;
- 3 eggs;
- 1 tsp. soda;
- 1 tsp. vinegar;
- 2.5 tbsp. flour.
How to cook:
The pumpkin is peeled and seeded and cut into small cubes. It must be cooked by adding 1 tbsp to the pan. l. Sahara. The finished vegetable should be soft. After cooking, make puree using a blender.
Beat eggs with sugar, add pumpkin puree and kefir. Everything is mixed until a homogeneous mass is obtained. Add flour in small portions and knead the dough. The soda is quenched with vinegar and added to the mixture.
The biscuit should be baked at 180 degrees for about 40 minutes. The finished cake must be cooled. For decoration, you can use any butter or sour cream, as well as whipped cream. If cream is used, it is advisable to keep the cake overnight in the refrigerator so that it is well soaked.
The right cake is light and moist, and the pumpkin gives it a unique sweet flavor. Of course, such baking is not for everyone, but if you like this vegetable, biscuits will become your favorite dessert.
In the autumn-winter period, pumpkin is an ideal ingredient in many dishes. Pumpkin is used for cooking, casseroles, boiling, sculpting, baking pies and cakes. Pumpkin cake makes a great statement for a delicious dessert. The base of the cake is, of course, pumpkin, the taste of which, after pre-baking in the oven, will be even more rich and sweet. Before cooking, wash the pumpkin thoroughly, and after baking, cool, peel and grind in a blender. The two contrasting layers make the pumpkin cake look amazing. The dark bottom is a spicy cake, and the top layer is tender, literally melting in your mouth. The secret of the taste of this cake lies precisely in the contrasting combination of bright pumpkin with a delicate, sweet foam of jelly and whipped milk. To pumpkin cake looked even more impressive, you can decorate the top with chocolate-covered raisins, an orange peel swirl, or sprinkle with chocolate chips or almond petals. With any decoration the cake will look delicious. We wish you inspiration and bon appetit!
Pumpkin cake recipe
- Butter - 125 grams
- Flour - 170 grams
- Sugar - 150 grams
- Baking soda - 1 teaspoon (not heaped)
- Ground cinnamon - 1 teaspoon
- Eggs - 2 pieces
- Baked pumpkin – 100 grams
Top of the cake
- Baked pumpkin – 500 grams
- Jelly (powder) – 2 packs
- — 200 ml
- Chocolate covered raisins for decoration
How to make a pumpkin cake
Wrap the pumpkin (about 1 kg) on the bottom and top of the dough in foil and place in the oven preheated to 180 ° C. Bake until the pumpkin is soft, 20-25 minutes. Then cool it, peel it, grind it in a blender and rub through a sieve.
Sift the flour and then mix with cinnamon and soda. Grind the softened butter with sugar and beat into a fluffy foam.
Add 2 eggs one at a time. Then add sifted flour and 100 g of pureed pumpkin, mix.
Line a 23 cm diameter mold with baking paper, place the dough, spread and bake for about 30 minutes at 170 ° C. Cool. Place the cake on the plate in which you will serve the cake and secure with a metal ring.
Let's cook pumpkin cream for cake. Dissolve the jelly in a glass of hot water, stir and cool. Using a mixer, beat well-cooled milk until foamy. Whisking constantly, pour in a thin stream of jelly.
Mix the resulting foam with the rest of the pureed pumpkin and place on the cooled crust. Place the pumpkin cake in the refrigerator overnight. Garnish as desired before serving.
Delicious pumpkin cake ready! Enjoy your tea!