Pumpkin Cake

Name: Pumpkin Cake
Total time: 1:0
Yield: 5 servings
Ingredients: 4 Psc. eggs; 1 Teaspoons (tsp) Vanilla; 0.5 Cup Sugar; 0.3 Cup Brown sugar; 0.3 Tablespoons (tbsp) Vegetable oil; 0.5 Cup Yogurt; 1 Tablespoons (tbsp) White Vinegar; 2 Cup Flour; 1 Pinch Salt; 1 Tablespoons (tbsp) Baking powder; 1 Teaspoons (tsp) Baking soda; 1 Pinch Ginger powder; 1 Teaspoons (tsp) Cinnamon; 0.25 Pinch Ground cloves; 1 Tablespoons (tbsp) Tahini; 1 Cup Roasted Pumpkin

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100%

Chef:Rasha Al Khatbat

⏰ 1h 0 min

Ingredients

4Psc.eggs
1Teaspoons (tsp)Vanilla
0.5CupSugar
0.3CupBrown sugar
0.3Tablespoons (tbsp)Vegetable oil
0.5CupYogurt
1Tablespoons (tbsp)White Vinegar
2CupFlour
1PinchSalt
1Tablespoons (tbsp)Baking powder
1Teaspoons (tsp)Baking soda
1PinchGinger powder
1Teaspoons (tsp)Cinnamon
0.25PinchGround cloves
1Tablespoons (tbsp)Tahini
1CupRoasted Pumpkin

Steps

1
Add the eggs to a large mixing bowl.
2
Add the vanilla and white sugar and mix well.
3
Add the brown sugar and gradually pour in the oil while mixing.
4
In a small bowl, combine the yogurt and vinegar.
5
Add the yogurt mixture to the main batter and mix well.
6
Add the spices (ginger, cinnamon, cloves) and mix.
7
Sift the dry ingredients (flour, salt, baking powder, baking soda) in stages, mixing after each addition.
8
Add the mashed pumpkin and mix until the batter is smooth.
9
Grease the cake pan with a layer of tahini.
10
Pour the batter into the pan.
11
Bake in a preheated oven at 180°C (350°F) for about 35 minutes.
12
Remove from the oven and let it cool slightly.
13
Flip the cake out of the pan and serve.