Pumpkin Black Currant Cake

 

Here is a rich, moist, soft and dense cake. Some kids tend to avoid nutritious vegetables like carrot, pumpkin or zucchini. This recipe is a very good way to give them these nutrients in the form of a cake. This cake uses pumpkin but it can also be made with carrot, ash gourd, bottle gourd or cucumber.

 

Equipment and Utensils

Hand held electric cake mixer

Rubber scraper spatula

Big mixing bowl

Stainless-steel or plastic sieve

Loaf tin (7¼ x 4½ x 1½ inches)

Digital kitchen scale

 

Ingredients

200 grams Grated Pumpkin

200 grams Powdered Sugar

150 grams Plain Flour(Maida)

50 grams Black Currants

2 Eggs at room temperature

80 grams Unsalted Butter(Pure Ghee)

1 teaspoon Baking Powder

1 teaspoon Cinnamon Powder

5 drops Vanilla Essence

½ teaspoon Salt

Directions

Preheat the oven at 180^oC for 10 minutes.

Grease the baking tin.

Put sugar and ghee in a large bowl.

Mix these ingredients using an electric mixer set at medium speed.

To that creamy mixture add 2 eggs, essence, nutmeg and cinnamon powder.

Mix together at low speed.

Now turn off the electric mixer.

Sieve flour(maida), baking powder and salt directly into the bowl.

Use the spatula and add the mixture with cut and fold method.

Add black currants and mix gently.

Now add this mixture to the tin and keep it for baking in the oven.

Bake for 30 minutes at 180^oc.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

 

Number of Servings: 16

 

Nutritional Information

Total Calories: 2423 Kcal

Fat: 95.1 gm

Protein: 33.95 gm

Carbohydrates: 357.65 gm

Calcium: 179.5 mg

Carotene: 568 ug