This was an adapted recipe from the vegitarian recipie website. My chooks have stopped layed as it is cold and wet outside and everyone needs a break from work now and again. So eggless, but with a giant turks head pumpkin to use up (grown at GBG) I made this cake and pumpkin fritters too. I ate the fritters as the cake was cooking and can definatly recomend this variety, beautiful yellow texture and creamy flavour and my friend remarked it was starchy, solid, not watery and tastes like pumpkin should. Anyhow here is the recipe
Pumpkin Cake
3 cups of wholemeal flour
1/4 cup cocco powder (I used Dutch cocco as it has an intense choclatey taste)
2 tsp baking powder
1 cup soy milk
1/4 cup olive oil
1 tsp vanilla essance
1 cup sugar
2 cups of grated pumpkin
1 cup of yogurt
Mix all ingredients in a bowl, mix well. Pour into greased lined 8inch cake tin. Cook in a moderate oven, until a skewer can be inserted in middle and pulled out clean. Leave to cool, then ice, or not.
1 comment:
is the pumpkin cooked before it is grated?
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