Pumpkin and Cinnamon cake

Pumpkin, a humble vegetable, can be a culinary delight !! Rich in Vitamin A and flavonoid poly -phenolic anti -toxidants. The crop is commercially produced throughout the world for use as vegetable and seeds.

It is difficult to feed vegetables to kids and so easy to feed fast -food !! 😛 So , I live upto the image of a sneaky mom 😉 I sneak in vegetables in innumerable ways 😀

This piece of lovely red pumpkin was lying in one corner of the fridge and i am against ‘wastage’ of any kind 😉 Here was born the idea of a cake 😀

Here’s what i did………..

INGREDIENTS

1 cup – pumpkin (ground it to paste)

1 1/2 cup – granulated sugar

1/4 cup – vegetable oil

1 tsp – cinnamon powder

1/4 tsp – salt

1/2 tsp – baking powder

1/2 tsp – baking soda

1 1/2 cup – refined flour

1 tbsp – icing sugar/ powdered sugar

2 nos – eggs

METHOD

Grind 1 1/2 cup sugar to powder for easy blending. Beat the eggs and pumpkin paste together. Add the powdered sugar. Once the sugar has blended well, add the baking powder, soda, cinnamon powder and salt. Gently, whisk for a min. Add the flour gradually and fold it in.

Preheat oven to 180 degrees C. Prepare a 7″ pan (this will be a small cake) and pour in the batter. Bake for 1 hour and 5 mins. Insert a knife or toothpick to check, if it comes out clean, your cake is done.

Take the cake out after 10 mins and cool. Dust the cake with icing/ powdered sugar.

Ready to serve.

Note : Before dusting with icing / powdered sugar, make sure the cake has cooled down completely or else the sugar will melt.

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