300 g boiled pumpkin
2 eggs
220 g all purpose flour
100 g sugar
100 ml sunflowers seeds oil
10 g baking powder
1/2 teaspoon ground cinnamon
130 g raisins


1.Put the raisins soaked in hot water for about twenty minutes
2. Smash the pumpkin and set aside for a moment. In a bowl, whisk the eggs with the sugar by hand. Add the oil always stirring. Then gradually add the sifted flour with baking powder and cinnamon. Now add the pumpkin puree and mix. Finally add the well dried raisins.
3.Pour the mixture into the baking paper lined mold and bake in a hot oven at 180 ° C for about 40 minutes. Allow to cool on a wire rack and decorate to taste with icing sugar.

Pumpkin and raisin cake is a soft and moist dessert with an intense pumpkin flavor. Perfect for snacks and autumn breakfasts!

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