:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/151nac1_STm2WW2cKfJB/67d3d452d25b2cbc2689b312c90103.png "Pumpkin and yoghurt sponge cake")
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Pumpkin and yoghurt sponge cake
This pumpkin and yogurt cake is one of my favorites for fall. I take advantage of the pumpkins in season to prepare it and the result is a super fluffy, moist cake with a subtle and delicious pumpkin flavor. The addition of yogurt gives it an extra layer of moisture and softness that makes this a really special cake.
Ingredients
- 300 gr Of raw pumpkin
- 200 gr sugar
- 200 gr of flour
- 3 Eggs
- 125 gr Of natural yogurt
- 100 ml of olive oil
- 1 about Of baking powder
- 1 cdta cinnamon
- 1 pinch Of salt
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Directions
Preheat the oven to 180 ºC. This temperature is ideal for your cake to rise properly and bake evenly.
Peel and cut the pumpkin into small pieces. Steam until tender. I recommend this cooking method as it preserves the pumpkin's flavor and nutrients better.
In a bowl, beat the eggs together with the sugar until you get a frothy mixture. This step is vital for a fluffy cake, so be sure to beat well.
Add the yogurt and oil and continue beating.
Mash the cooked pumpkin and add it to the mixture.
Finally, add the sifted flour along with the baking powder, cinnamon and salt. Incorporate little by little and mix gently to avoid the formation of lumps.
Grease a cake pan and pour the batter. Bake at 180 ºC for 50-60 minutes. Before removing, check with a toothpick that it is cooked inside.
Let cool before unmolding and enjoy this wonderful pumpkin and yogurt cake.
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