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Pumpkin, walnut and raisin cake (lactose free)
🇧🇷Brazil
•View in original language
(Português)
6 hour(s)
16 servings
SUÉLEN DIAS
@sueh- Ingredients
- Recipe
- Canola or sunflower oil180 ml
- Raisins100 g
- Eggs2 unit(s)
- Brown sugar80 g
- Wheat flour120 g
- Nutmeg to taste
- Salt to taste
- Baking powder1 teaspoon
- Dried pumpkin/neck without skin and seed125 g
- Grated coconut (optional)100 g
- Shelled walnuts75 g
- Peel and chop the pumpkin
- In a pan, place the pumpkin, cover with water, and heat until softened.
- Drain the water and mash the pumpkin with a fork, making a puree.
- Wait for it to cool down. To be used, the pumpkin puree must be cold. It can be kept in the refrigerator for up to 3 days.
- Grease a baking sheet with butter and flour. I recommend using an 18cm hole roast.
- Place the raisins in a container, cover with boiling water, and let them swell.
- In an electric mixer, beat the eggs with the sugar for 5 minutes, or until the mixture is light and airy.
- Still beating, add the oil little by little.
- Remove the mixture from the mixer, and using a sieve, add the flour, a pinch of nutmeg, the yeast, and a pinch of salt, and mix everything together.
- Drain the raisins, and add to the dough, along with the pumpkin puree, grated coconut and walnuts.
- Pour the dough into the form, and bake for approximately 35 minutes in a preheated oven at 180°C.
- Allow to cool in the pan before unmolding to prevent it from breaking.
- If desired, sprinkle sugar on top after unmolding.
- Tip: it tastes better if made overnight.
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