For the last couple of weeks, our Sunday organic farmers market green has been brightened up with splashes of orange pumpkins. So it’s been pumpkin cake, pumpkin curry, pumpkin soup, pumpkin pasta and even pumpkin spice latte! We’ve been completely tangled up in orange (apologies to Jokerman and his prize)
My current favourite is an easy recipe from natashaskitchen. A’s mom has a very similar recipe with more egg and less oil. Either way you can’t go wrong. The cake is moist, sweet and pumpkin-y. The spices smell heavenly, taste divine. And since getting cream cheese or butter takes an extra herculean effort, a simple powered sugar dusting tops it off perfectly. So, Mr Tambourine man, play a song for me, I’m not sleepy and I’m eating pumpkin cake…
Mix dry ingredients :
2 cups atta
1and1/2 cups sugar or powdered jaggery
2 tsp baking powder
1 tsp baking soda
1 tsp powdered spices (cinnamon, cloves, nutmeg are my favourites)
A pinch of salt
Mix wet ingredients :
3/4 cup oil
1/4 cup curd or buttermilk
2 cups of pumpkin purée
Mix well. Combine the dry and wet ingredients. Fold together gently, do not over mix.
Bake at 180 C for 30 mins or till the top is golden amber and a knife inserted into the middle comes out cleanly.
Ice with cream cheese frosting or dust lightly with powdered sugar.