Pumpkin and turmeric cake

60 min

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pumpkin 0.313 kg

Eggs 2.5 ud

Brown sugar 0.075 kg

Raising agent 8.5 g

Plain flour 0.15 kg

Bifidus plain yoghurt 0.75 ud

1.5 g

Elaboration

Preheat the oven to 180°C.
Peel, chop, and cook the pumpkin thoroughly. Puree it with a blender until smooth.
In a separate bowl, whisk the eggs with the sugar until light and fluffy.
Add the pumpkin puree and oil, and mix well.
In another bowl, combine the flour, baking powder, salt and turmeric.
Gently fold this mixture into the egg mixture, mixing well with a spatula.
Pour the batter into the prepared cake pans and bake for approximately 40-50 minutes.
Once baked, place the cake on a wire rack to cool completely.
Store in a refrigerator.

Nutritional information (1 portion)

Energy

248.33

kcal

Carbohydrates

42.61

Proteins

8.57

Lipids

4.74

Sugars 17.39 g

Salt (Sodium) 70.63 mg

Folic acid 29.85 ug

Vitamin C 8.83 g

Vitamin A 111.48 ug

Zinc 0.82 mg

Iron 1.6 mg

Calcium 68.9 mg

Cholesterol 130.5 mg

Polyunsaturated fatty acids 0.74 g

Monounsaturated fatty acids 1.39 g

Saturates 1.46 g

Fiber 2.02 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.