A SPECIAL GUEST POST BY
NAVANEETHAM KRISHNAN (Nava-K)
http://www.nava-k.com/
Nava blogs on LIFE AND STYLE: Food and Cooking, Fashion and Beauty, Food ventures, Travel, Entertainment, Features and Current Affairs
from Kota Kemuning, Selangor, Malaysia
PUMPKIN CAKE. A WINTER SQUASH CAKE
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You don't need great baking skills to make this pumpkin cake as its just about getting the ingredients, mixing and folding in only.
The cake is moist, crumbly and slightly sweet as I am not into really sweet desserts. I left the cake in the fridge once cool and done with the baking for the texture to be harden. This means that when you slice the cake, it will not crumble.
If you don't like the cake to be chilled, then scoop while its crumbly and served on a cocktail glass or small serving plate with a spoon.
Ingredients:
400g pumpkin - remove skin and cubed
1/2 cup self-raising flour
20g butter (melted)
30g icing sugar
2 tbpp white sugar (for topping)
1 egg
1 1/2 tbsp vanilla essence
2 tbsp dried raisins (blackcurrant will also do)
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Method:
Boil the pumpkin with enough water (abt 2 cups) until soft and the water dries up.
Remove and mash it.
Once cool, add the flour bit by bit inside the pumpkin and stir in with a spatula.
In a mixing bowl, whisk the egg, icing sugar, butter and vanilla essence.
Now, slowly pour into the pumpkin batter and fold in.
Lastly, fold in the raisins.
Lightly grease a baking tray and add the batter in.
Sprinkle the 2 tbsp of white sugar on top.
Bake at 200c for about 40 min or until the sugar on top becomes a thick harden layer.
Remove and once cooled, gently slice..
My special thank you to Nava-k for trying out to bake a cake using winter squash or pumpkin.. she said " Malaysia CAN ! ! " visit her at http://www.nava-k.com/
NAVANEETHAM KRISHNAN (Nava-K)
http://www.nava-k.com/
Nava blogs on LIFE AND STYLE: Food and Cooking, Fashion and Beauty, Food ventures, Travel, Entertainment, Features and Current Affairs
from Kota Kemuning, Selangor, Malaysia
PUMPKIN CAKE. A WINTER SQUASH CAKE
You don't need great baking skills to make this pumpkin cake as its just about getting the ingredients, mixing and folding in only.
The cake is moist, crumbly and slightly sweet as I am not into really sweet desserts. I left the cake in the fridge once cool and done with the baking for the texture to be harden. This means that when you slice the cake, it will not crumble.
If you don't like the cake to be chilled, then scoop while its crumbly and served on a cocktail glass or small serving plate with a spoon.
Ingredients:
400g pumpkin - remove skin and cubed
1/2 cup self-raising flour
20g butter (melted)
30g icing sugar
2 tbpp white sugar (for topping)
1 egg
1 1/2 tbsp vanilla essence
2 tbsp dried raisins (blackcurrant will also do)
Boil the pumpkin with enough water (abt 2 cups) until soft and the water dries up.
Remove and mash it.
Once cool, add the flour bit by bit inside the pumpkin and stir in with a spatula.
In a mixing bowl, whisk the egg, icing sugar, butter and vanilla essence.
Now, slowly pour into the pumpkin batter and fold in.
Lastly, fold in the raisins.
Lightly grease a baking tray and add the batter in.
Sprinkle the 2 tbsp of white sugar on top.
Bake at 200c for about 40 min or until the sugar on top becomes a thick harden layer.
Remove and once cooled, gently slice..
My special thank you to Nava-k for trying out to bake a cake using winter squash or pumpkin.. she said " Malaysia CAN ! ! " visit her at http://www.nava-k.com/
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