Halloween is one of my favorite festivities, costumes, parties, sweets, family time … without a doubt the perfect formula to fully engage the month of October and all its chilling celebrations 👻
Hace muchísimo tiempo que no creábamos contenido de cocina en el blog y me pareció una brillante idea gracias a la temática que estamos trabajando. En realidad me encanta comer y a veces con ayuda, cocinar me sale del todo bien, así que comencemos ya con la receta.
A long time ago we did not create cooking content on the blog and I found a brilliant idea thanks to the theme that we are working. I actually love to eat and sometimes with help, cooking I get it all right, so let’s start with the recipe.
Bizcocho de calabaza / Pumpkin cake
- 250 gr de calabaza (cruda y limpia)
- 250 gr de harina
- 200-250 gr de azúcar (según del dulce quieras)
- 3 huevos
- 70 ml de aceite (oliva o si no, girasol), es decir ⅓ de vaso normal
- Polvo para hornear
- Canela al gusto
- Pizca de sal
- 250 gr of pumpkin (raw and Clean)
- 250 gr of flour
- 200-250 gr of sugar (depending on the sweet you want)
- 3 eggs
- 70 ml of oil (olive or sunflower)
- Baking powder
- Cinnamon to taste
- Pinch of salt
1-We must clean and remove all the seeds or imperfections of the pumpkin extracting the pulp. I recommend shredding it a little for better integration into the mix.
2-Now we take the eggs and put them in a bowl preferably large, where we will beat them manually and we will add sugar Graduablemente always observing its evolution and homogeneity of the mixture. To save time put your oven to preheat at 180 °-200 °C.
3-After perfectly beating the sugar and the eggs is added slowly the flour next to the baking powder, all this previously sifted. At the time of shaking, observe the preparation carefully to avoid lumps.
4-After this, add the oil, the cinnamon (if you like) and the pinch of salt to balance the sweetness of the pumpkin that is added later completing the mixture.
5-Grease or cover with baking paper the surface of the mold to facilitate the work at the time of dismantling.
6-Pour the ration and take it to the oven for 20 minutes at 180°C approximately, or failing to perform the test of the stick that is nothing more than pricking the sponge cake and check if it is not cooking or if it is ready.
7-At the time of decorating a special cake for Halloween, we imagine super nice decorations and elaborate although personally decorating cakes is not something that I get great, usually I’m a mess in the kitchen and I have a real mess at the time of cooking so I use the classic sprinkled with glass sugar or the substantial layer of Swiss meringue that I love and I think it perfectly complements the pumpkin base. However I have brought you some ideas to personalize this dessert to actually look like a Halloween theme cake.