PUMPKIN CAKE: TALL and SOFT! 🍂

published on 12 November, 2024 at 16:07

INGREDIENTS

2 eggs

150g (¾ cup) sugar

100ml (½ cup) vegetable oil

200g pumpkin, cubed

200g (1 ½ cups) all-purpose flour

2 tsp baking powder

1 lemon (grated zest)

METHOD

1. Finely chop the pumpkin using a food processor.

2. Beat the eggs and sugar together in a large bowl with an electric mixer for a few minutes until the mixture is tall and pale.

3. Add the vegetable oil and grated lemon zest, and mix again until combined.

4. Add the flour and baking powder, and mix until the batter is smooth.

5. Finally, add the chopped pumpkin and mix with the electric mixer.

6. Pour the batter into a cake tin lined with parchment paper.

7. Bake at 180°C (350°F) for about 45 minutes.

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