Fluffy Pumpkin and Pecan Loaf Cake
90 min
Under an hour
Sezamo
Descoperă gustul toamnei cu acest chec pufos și aromat cu dovleac! O combinație perfectă de piure de dovleac Hokkaido, condimente calde precum scorțișoara și ghimbirul, și nuci pecan crocante. Este desertul ideal pentru zilele răcoroase, fiind extrem de fraged și plin de savoare. Se prepară ușor și va umple întreaga casă cu un parfum irezistibil.
Ingredients
Preparation method
Preparing the Pumpkin Puree
First, prepare the pumpkin puree. Wash the Hokkaido pumpkin, cut it in half, and remove the seeds. Cut it into smaller pieces, place them on a baking tray lined with baking paper, and bake in the preheated oven at 180 °C for about 30 minutes, until tender.
After baking, let the pumpkin cool slightly, then blend it until you get a smooth puree. We need approximately 250-300 g of puree for the mixture.
Preparing the Batter and Baking
In a large bowl, mix the dry ingredients: flour, baking powder, and the spice blend (cinnamon, ginger, nutmeg, and cloves). Add a pinch of salt if desired.
Chef's tip
If you can't find pecans, you can substitute them with classic Romanian walnuts, lightly toasted beforehand for a more intense flavor.
The loaf cake stays fresh and moist for 2-3 days if covered with food wrap.
Nutritional values
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