Auyama is a food with a high nutritional value, since it has important amounts of vitamins, minerals and fiber. Preparing a delicious and spongy auyuma cake with oil will not take us just time. And if we have previously cooked the auyuma, the recipe will be even faster. To do this, it is preferable, whenever we are going to prepare pumpkin puree for pastry, make more quantity and freeze it in portions, so we already have our puree of Auyuma ready for any preparation. On this occasion, we have cook the pumpkin to the fire, but we can also use roasted pumpkin (it will give a special taste), steamed or microwave. The auyuma, pumpkin or pumpkin, names with which this vegetable is known, to the Go incorporated into the cakes, brings you juiciness and spongy, although it does not taste, but the result is always rich. In recipes, we tell you how to make an auyuma cake with easy, spongy, rich and natural oil.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make auyama cake with oil: |
| 200 grams of auyama peelada 3 eggs 100 milliliters of soft oil 225 grams of sugar 250 grams of flour 2 tablespoons of bicarbonate dessert 2 tablespoons of ground cinnamon 1 pinch of ground nutmeg ground nutmeg |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make auyama cake with oil:
1. To make auyuma cake with oil, first we will chop the pumpkin. Then, we put the pieces in a saucepan with water and cook for 30 minutes, or until the auyama is quite tender. It is best to leave it several hours in a drainer to release all the water, in this way we will have a spongy and not caked cake.
Trick: Take the opportunity to cook more auyuma, freeze in portions and have it ready for future preparations.
2. We preheat the oven at 180 ºC. With a fork, chaff the pumpkin until it mashed it, we incorporate the eggs, the oil and the sugar and beat well with some rods. As you have seen, this is a auyama cake recipe with oil and without milk, so that lactose intolerant people can also eat it.
3. Mix the flour with the sodium bicarbonate, cinnamon and the pinch of nutmeg and sift over the auyuma puree mixture and eggs. While softening, we are mixing to continue preparing the dough of pumpkin sponge cake.
4. We grease a round mold and pour the preparation of the Auyama cake with oil. Bake at 180 ºC with heat below for 25 minutes, then we put the heat up and down and continue to bake 15 more minutes, or until by clicking the dough with a stick it comes out clean, that is, without mass remains.
5. Let stand in the mold 10 minutes and unmold carefully so that it finishes cooling on a rack. Sprinkle Glass sugar to decorate and serve. This is a simple and spongy Auyama cake recipe, a delight that will allow us to enjoy an exquisite cake. .
