Honey-pumpkin cake recipe
A recipe for a simple and moist pumpkin cake with honey and raspberries.
Wyposażenie
- Baking pan measuring 20/30 cm or 24/24 cm.
Składniki
ingredients for honey-pumpkin cake
- 300 g wheat flour - all-purpose (- 2 cups)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon (ground)
- 1 teaspoon baking soda
- 4 eggs (size L)
- approx. 220 g honey (3/4 cup - Nature Honey with freeze-dried raspberry from Allnutrition)
- 0.5 cup oil
- 400 g pumpkin puree (about 1.5 cups)
- 150-200 g raspberries (I used frozen)
ingredients for quark cheese topping for pumpkin cake
- 250 g quark cheese (light - lean)
- 2-3 tablespoons honey (Nature Honey with raspberry - or to taste)
Instrukcja
How to make a quick pumpkin and honey cake
- In one bowl, mix flour, baking powder, baking soda, and cinnamon.300 g wheat flour - all-purpose, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda
- In a second bowl, blend together pumpkin puree, oil, honey, and eggs.4 eggs, approx. 220 g honey, 0.5 cup oil, 400 g pumpkin puree
- Combine the dry ingredients with the wet ones - just mix with a spoon - if the batter is too thick, you can add a little milk.
- Pour the batter into a baking pan lined with parchment paper.
- Arrange raspberries on top of the cake - if they are frozen, you don't need to thaw them beforehand.150-200 g raspberries
- Bake the cake at 170 degrees Celsius (fan-assisted) for approximately 35 minutes - until a skewer comes out clean.
- After baking, let the cake cool.
- Before serving, mix the quark cheese with honey and spread it over the top of the cake.250 g quark cheese, 2-3 tablespoons honey
Wartości Odżywcze
Serving: 100gCalories: 142kcalWeglowodany: 17gProtein: 3gTłuszcz: 7g
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