Pumpkin Cake

Ingredients

Cake

• 300 g peeled pumpkin, cubed and brushed with oil
• 3 eggs, room temperature
• 2 1/4 cups flour
• 1/2 cup milk (120 ml)
• 1 cup vegetable oil (240 ml)
• 1 cup white sugar (200 g)
• 1/2 cup brown sugar (100 g)
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp white vinegar
• A pinch of salt

Frosting

• 3 tbsp cream cheese
• 1 tbsp of the pumpkin purée
• 1 1/4 cups powdered sugar

Method

1. Prepare the pumpkin early so it can cool: air fry for 30 minutes until soft, then purée in a food processor and measure out 250 g (1 cup). Cool completely.
2. Add the vinegar to the milk so it curdles into buttermilk.
3. Combine the dry ingredients: flour, salt, spices, baking powder and baking soda, and whisk together.
4. Beat the eggs, vanilla, brown and white sugar until fluffy, add the oil and beat, then the dry ingredients and beat, then the milk and beat. Finally fold in the cooled cup of pumpkin purée with a spatula, making sure everything is combined.
5. Prepare a 10 cm deep pan, greased and floured. Bake in an oven preheated with bottom heat only, no fan, at 180°C on the middle rack for 40 minutes; a skewer should come out clean.
6. Remove the cake, let it cool, then turn out onto a serving plate.
7. Make the frosting: mix the cream cheese with 1 tbsp pumpkin purée, then add the sugar gradually until creamy. Pipe lines over the cake from all sides. Nutmeg can go inside the cake or on top.