Pumpkin is rich in iron, which is an essential nutrient that everyone needs but many people do not get enough of, and this Two-Toned Pumpkin Cake is a delicious way to incorporate more pumpkin into your diet. Two-Toned Pumpkin Cake is a delicious dessert that can be enjoyed at any time of day!
Two-Toned Pumpkin Cake
Ingredients
Ingredients
- 260 g raw pumpkin already cleaned
- 200 g sugar
- 3 eggs
- 140 ml seed oil
- 240 g flour
- 30 g unsweetened cocoa
- 1 sachet of baking powder
- 40 g finely chopped almonds
Instructions
Preparation
- Clean the pumpkin, cut it into cubes, pour it into the blender, pour the seed oil and operate until a creamy consistency is obtained.
- Add the eggs, sugar, sifted flour and yeast, and chopped almonds. Blend again until the mixture is smooth and creamy.
- Pour half of the dough into the previously buttered and floured mold. At this point pour the sifted cocoa into the blender with the remaining mixture, operate and mix everything.
- Pour the cocoa mixture into the mold over the light mixture.
- Bake at 180 ° in a preheated static oven for about 35 minutes. Cooking times may vary according to your oven, always do the toothpick test to check cooking. If after 30 minutes of cooking the cake tends to darken too much, cover it with a sheet of aluminum foil and continue cooking.
- Let cool inside the mold, then turn out onto a serving dish. Sprinkle the two-colored pumpkin cake with powdered sugar and serve.
- The two-tone pumpkin cake is ready !!
Tried this recipe?Let us know how it was!
