Gingerbread Cake with Pumpkin and Orange

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can also bake the pumpkin in the microwave for 10 minutes on high power, after which it should be squeezed. You can use ready-made pumpkin puree. I used half rye flour, which makes the cake resemble gingerbread even more.

Ingredients

Pumpkin - 6.3 oz
Date honey - 4.2 oz
Wheat Flour - 7.8 oz
Baking Powder - 2 teaspoons
Salt - a pinch
Orange zest - 1 tablespoon
Cocoa Powder - 2 teaspoons
Ground Cinnamon - ½ teaspoon
Grated Ginger Root - ½ teaspoon
Ground clove - ½ teaspoon
Ground Nutmeg - a pinch
Cardamom - ½ teaspoon
Milk - 4 fl oz
Prunes - 3.5 oz

Step by Step guide

Step 1

Wrap the pumpkin in foil and bake in the oven at 320°F until soft, about 30 minutes. Puree with a fork or blender, and mix with honey.

Step 2

In a separate bowl, mix the flour, baking powder, salt, cocoa, zest, and spices. Add the pumpkin with honey and pour in the milk, mixing thoroughly. Chop the prunes and fold them into the batter.