The perfect pumpkin cake! Another great recipe from Alex Goh. I have wanted to make this cake ever since I bought his book "Fruity Cakes", but you know, there are also hundreds of other recipes that I wanted to try out! For each recipe that has been tried and crossed out, there are many more added in! Endless cycle!! I should have made this recipe ages ago.... it is so good. If you need to bake a cake as a gift for someone, close friend or a relative, then this is the perfect cake. It is soft, moist and not overly sweet, with just the right amount of pumpkin taste. The sugar is just right. I tend to reduce the sugar in almost all recipes but I did not for this. It makes a rather large cake. I use a 9" x 9" cake pan and bake for about 55 minutes. Quickly gave some away to my neighbours before I eat more than I should! Looking forward to have it again for breakfast tomorrow with a cup of hot tea (maybe coffee??. ... I'm a coffee and tea freak...)
(adapted from "Fruity Cakes" by Alex Goh)
Ingredients A :
Ingredients B :
Ingredients C :
150gm pumpkin, peeled, steamed and mashed
Ingredients D :
320gm plain flour
1 tbsp baking powder
Ingredients E :
60gm coconut milk
Ingredients F :
80gm pumpkin seeds
120gm raw pumpkin, peeled and diced
Ingredients G :
100gm raw pumpkin, peeled and diced
- Cream (A) until light and fluffy. Add (B) and cream until light and smooth.
- Add (C) and mix until well blended.
- Fold in (D) and (E) and mix until well combined.
- Add (F) and mix until well incorporated.
- Pour the batter into the greased and lined mould. Sprinkle (G) on top.
- Bake at 175C for 40 minutes.
my notes : I add in 1/4 tsp of ground nutmeg instead of cinnamon.