I see recipes with pumpkin everywhere these days. Why not give it a try?
And it was a good decision. My morning improved.
It is an easy cake but surprisingly good. Moist and with different textures. Definitely this cake will visit us again soon.
The music…Grounds for Divorce by Elbow. Another great band I was lucky to see a few weeks ago.
- 165gr. Plain Flour.
- 125gr. Butter at room temperature.
- 90gr. White Sugar.
- 1 Tea spoon Baking Powder
- A pinch of Salt.
- 2 Eggs.
- 30gr. Whole Milk.
- 100gr. Pumpkin puree.
- 60g Raw Pumpkin, diced.
- 50g Raw Pumpkin, sliced.
- 40g Pumpkin Seeds.
Pre heat the oven at 175 degrees.
Mix the flour, baking powder and salt in a bowl.
Mix the butter and sugar till light and fluffy. Add in the eggs, one at a time, and mix well. Add in flour and milk and keep mixing. Add the pumpkin seeds and diced pumpkin, mix until well integrated.
Pour the mix into a greased loaf baking tin and spread the pumpkin slices on top.
Bake at 175 degrees for 45 minutes.
Let it cool down and enjoy!