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Pumpkin, walnut and raisin cake (lactose free)

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Pumpkin, walnut and raisin cake (lactose free)

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

6 hour(s)

Porções

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
  1. Peel and chop the pumpkin
  2. In a pan, place the pumpkin, cover with water, and heat until softened.
  3. Drain the water and mash the pumpkin with a fork, making a puree.
  4. 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.
  5. Grease a baking sheet with butter and flour. I recommend using an 18cm hole roast.
  6. Place the raisins in a container, cover with boiling water, and let them swell.
  7. In an electric mixer, beat the eggs with the sugar for 5 minutes, or until the mixture is light and airy.
  8. Still beating, add the oil little by little.
  9. 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.
  10. Drain the raisins, and add to the dough, along with the pumpkin puree, grated coconut and walnuts.
  11. Pour the dough into the form, and bake for approximately 35 minutes in a preheated oven at 180°C.
  12. Allow to cool in the pan before unmolding to prevent it from breaking.
  13. If desired, sprinkle sugar on top after unmolding.
  14. Tip: it tastes better if made overnight.

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