Pumpkin cake without butter, the perfect dessert for autumn

Name: Pumpkin cake without butter, the perfect dessert for autumn
Total time: 50 min
Yield: 4
Ingredients: 250 g of pumpkin; 250 g Flour 00; 1 Extra Fresh Large AIA Egg; 120 g powdered sugar; 50 ml of milk; 1 white yogurt; 1 sachet of yeast; Cinnamon to taste

A seasonal pumpkin cake is the original and delicious idea for a sweet snack.

250 g of pumpkin

250 g Flour 00

1 Extra Fresh Large AIA Egg

120 g powdered sugar

50 ml of milk

1 white yogurt

1 sachet of yeast

Cinnamon to taste

Description

Using pumpkin to make a cake, to serve as a snack or as a dessert at the end of a meal? Of course! Pumpkin is an excellent choice among the fruits and vegetables of this season, not only considering all its precious nutritional qualities, but also for the multiple uses that can be made of it.

This vegetable is the symbol of Halloween and, especially in Great Britain, it is carved to look like a face, or to decorate the entrances of houses, or even to illuminate windows.
With a large pumpkin you can even make a original bottle holder that all your friends will envy.

Pumpkin can be used as a savory side dish instead of potatoes, but it is also a great second course: try the stuffed pumpkin with sausages! With pumpkin you can prepare delicious soups and also very good risottos. Have you ever tried the pumpkin and turkey meatballs? You need to remedy!

It doesn't end here, being the pumpkin rather sweet, just like carrots, it will allow you to make sweets tasty and easy to prepare. The pumpkin cake will conquer the children and will be a great dessert to use for a snack or after a special dinner. The pumpkin cake is also suitable for the morning snack.

Pumpkin has few sugars, but to make happy the friends attentive to calories or simply to those who do not like butter, try the recipe of pumpkin cake without butter: you will do wonders!

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

To prepare the pumpkin cake without butter first of all clean the pumpkin, removing the seeds - which you can wash and toast to get a tasty snack - the filaments and the peel. Then cut it into pieces that you will cook in boiling water.

It will take at least 20 minutes for the pumpkin to become soft. Use a fork to check when it is ready. Then drain it and let it cool for a few minutes and then put it in a blender with the milk. Reduce everything to a puree.

In a container, mix the sifted flour with the yeast, the sugar and the cinnamon. Add the wet ingredients i.e. theegg, the yogurt and the pumpkin puree. Work this dough until it has become very smooth and homogeneous. If necessary add more milk.

Pour the dough into a cake tin that you have greased with oil. Or use single portion molds to serve the cakes to each of your guests. Bake for 40 minutes at 180°.

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