Pumpkin Cake

Name: Pumpkin Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 250 g pumpkin purée; 200 g caster sugar; 100 ml sunflower oil; 3 null large eggs; 250 g plain flour; 1 sachet (16 g) baking powder; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; null null pinch of salt

#Baked #Easy

Total Time60mins

Rating0.0/ 5.0

Servings8people

Julia Ortiz

@juliaortiz

Ingredients

pumpkin purée250 g

caster sugar200 g

sunflower oil100 ml

large eggs3

plain flour250 g

baking powder1 sachet (16 g)

ground cinnamon1 tsp

ground nutmeg0.5 tsp

pinch of salt

Instructions

Preheat the oven to 180°C (gas mark 4), conventional setting. Butter a 22–24 cm round cake tin and dust with flour.

In a large bowl, whisk together the pumpkin purée, caster sugar, sunflower oil and eggs until smooth.

In another bowl, sift together the plain flour, baking powder, ground cinnamon, ground nutmeg and salt.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined and no lumps remain.

Pour the batter into the prepared tin and bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.

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