It’s pumpkin time, and to take advantage of this wonder, in addition to stir-fries, purees, and soups, we can prepare biscuits. The recipe we propose is healthy, nutritious and easy to prepare. We are going to prepare it as if it were a traditional yogurt cake but adding more ingredients such as ginger.
With this recipe, in no time you will have a juicy cake ready that will allow you to enjoy the pumpkin. The only thing you have to do is follow the steps and use the small glass of natural yogurt as a measure. Also, if you keep the cake in an airtight container, you can enjoy it for a few days.
>300 gr of pumpkin.
>30 g of fresh ginger
>1 natural yogurt >3 eggs.
>Flour (3 measures of yogurt).
>Sugar (1 measures of yogurt).
>Olive oil (1 measure of yogurt).
>1 sachet of baking powder (16 gr).
>Butter to spread the mold.
1Peel the pumpkin and cut it into small pieces.
2. Peel the ginger, grate it and set aside.
3 Steam the pumpkin for about 10 minutes.
4 Crush the pumpkin pieces with a fork or shred it if you prefer to find larger pieces in the cake.
5 Preheat the oven to 180º
6 Empty the yogurt into a bowl, add the eggs, sugar and beat to integrate the ingredients.
7 Add the oil and continue beating, and when everything is mixed it is time to add the yeast and flour. (If you add them through a sieve, you will sift the flour and avoid lumps.)
8 Add the pumpkin and ginger to the mixture, and stir well.
9 Grease the mold with butter and pour the dough.
10 Place the tray in the oven, at a medium height, and bake at 180 degrees for 25 minutes. To know if it is ready, do the toothpick test: prick the cake and if the toothpick comes out clean, the cake is ready.
Difficulty: easy.
Time: 45 minutes.
Servings: 6.
Calorie intake: 290 per 100 grams.
