Pumpkin Cake ( a low sugar dessert) #Thanksgiving #Pumpkincake

For this recipe you need:

For this recipe you need:

• Pumpkin 400 gr (3 ½ cups)
• Apple 150 gr (1 cup)
• All-purpose flour 100 gr (¾ cup), plus extra for dusting
• Sugar 100 gr (½ cup)
• Unsalted butter 100 gr
• Neutral vegetable oil 50 gr (¼ cup)
• Eggs 2
• Raisin 70 gr (½ cup) – you can also use dried cranberries
• Chopped walnut 50 gr (½ cup)
• Baking powder 1tbs
• Cinnamon – optional

1. Peel and slice the pumpkin to small cubes. Peel and core the apple, then chop it into small chunks. Mix them in a bowl and set aside.
2. Preheat an oven to 170 ˚C (340 ˚F).
3. Grease a 25 cm (10 Inch) springform pan thoroughly and then dust it with some flour.
4. Achieve a creamy textured butter by melting it using minimum heat. Microwave at low power for 20 seconds or so.
5. Mix the creamy butter and the sugar in a mixing bowl until it is fluffy.
6. Add one egg and mix until it is well incorporated and then add the second one and repeat the process.
7. Add 1/3 of the flour and mix until there is no clumps.
8. Sift the baking powder (to remove lumps) over the flour and mix them together. Add this to the batter gradually.
9. Mix the pumpkins and apple chunks into the batter, add the raisins and walnuts and mix thoroughly.
10. Pour the batter into the pan and bake for 50 min to one hour or until a toothpick inserted into the centre pulls out clean.
11. Let it cool completely before removing from the pan and serving.