Would you like to learn how to prepare this recipe for pumpkin and spiced cocoa caramel cake? If you're looking for healthy food, follow the step-by-step guide of @laxicrapastisseria!
Ingredients:
- 240gr sunflower oil
- 115g Golden Light cane sugar
- 235g organic panela sugar
- 3 eggs
- 425gr pumpkin puree
- 185gr yoghurt (can be vegetable)
- 295gr flour
- 1 tablespoon of yeast
- ½ tablespoon baking soda
- 1 pinch of salt
- 2 tablespoons pure cocoa with chai
- 75gr chocolate mini-drops
- 165gr Golden sugar
- 90gr whipping cream
- 45gr butter
Elaboration:
- Bake a large pumpkin in the oven, halved, at 180ºC for 45 minutes. Once cooled, remove the seeds with a spoon and scrape out all the flesh, discarding the skin. Mash to a puree and weigh out the quantity you will need.
- Mix the oil with the sugar and the eggs. Add the pumpkin puree and the yoghurt. Sieve the flour, baking powder, baking soda and salt into the batter and stir until all the ingredients are combined.
- Separate 1/3 of the dough into another bowl and add the cocoa and chocolate drops. Prepare a mould with butter and flour or non-stick spray. Alternate the two doughs.
- Bake in the oven (previously heated) at 170ºC for about 50 minutes. Check if it is cooked by pricking it with a skewer and making sure it comes out clean.
- To make the caramel sauce simply: Heat the cream. Put the sugar in a pan with a splash of water and let it caramelise, without stirring. Add the cream little by little. Remove from the heat and add the butter.
