Pumpkin Cake

Start by grating the pumpkin using the large holes on the grater.Transfer everything to a large bowl, add the semolina flour, the natural yogurt, the refined sugar, the baking powder and mix.Add the lemon zest and mix again.Next, transfer to a baking pan greased with butter and wheat flour and spread evenly.Take to a preheated oven at 180° C (350° F) and bake for 40 minutes.When the cake is almost done baking, get a small saucepan and place it over medium to low heat.Add the refined sugar, the water, the juice of a lemon and mix everything very well until it starts to boil.Once the cake is baked, add the syrup we prepared while still hot, covering the whole cake.Then, let it cool until it reaches room temperature.Serve.

Pumpkin Cake
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Ingredientes

  • 300g of Pumpkin
  • 250g of Semolina Flour
  • 250ml of Unsweetened Natural Yogurt
  • 150g of Refined Sugar
  • 1 Tablespoon of Baking Powder
  • Lemon Zest

Syrup

  • 100g of Refined Sugar
  • 100ml of Water
  • Juice of 1 Lemon

Modo de Fazer

Start by grating the pumpkin using the large holes on the grater. 

Transfer everything to a large bowl, add the semolina flour, the natural yogurt, the refined sugar, the baking powder and mix. 

 

Add the lemon zest and mix again. 

Next, transfer to a baking pan greased with butter and wheat flour and spread evenly.

Take to a preheated oven at 180° C (350° F) and bake for 40 minutes. 

When the cake is almost done baking, get a small saucepan and place it over medium to low heat. 

Add the refined sugar, the water, the juice of a lemon and mix everything very well until it starts to boil.

Once the cake is baked, add the syrup we prepared while still hot, covering the whole cake. 

Then, let it cool until it reaches room temperature.

Serve.

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