PUMPKIN AND SPICE Cerise
This recipe is taken from Blog Cerise "wandering in the kitchen Cerise " and I have to say he left a sponge cake with a fabulous aroma, uhmmmm, special! that flooded the kitchen, spices and especially by the ginger. And it's very well. recommend it.
INGREDIENTS:
400g pumpkin.
4 eggs.
150ml olive oil.
powder 200g hazelnuts (as I had not put 100g of almonds and 100 nuts, crushed with termomix).
3 teaspoons of cinnamon.
1 piece grated ginger (about the size of a walnut).
1 pinch of salt.
180 g brown sugar (I added 40 grams of sugar normal).
350 g of wheat flour.
1 packet baking powder.
1 teaspoon of baking soda.
PREPARATION:
PREPARATION:
in a pan with a little water, boil the squash until soft and then crushed to make a puree.
Beat the eggs with sugar, and adding the pumpkin puree, oil, and then the almonds and walnuts well mashed, cinnamon and ginger and mix well.
Finally flour is incorporated and an envelope of yeast, along with a pinch of salt and a pinch of baking.
Preheat oven to 180 degrees and bake for 40 minutes or until it is pierced with a toothpick comes out clean.
0 comments:
Post a Comment