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Ginger Pumpkin Cake with Whole Meal Flour
Introduce
Chef :
Grace's LabGinger Pumpkin Cake with Whole Meal Flour
This was another accident that turned out great! I realised in the middle of my cake prep that I didn't have white flour! (I really need to work on my mis-en-place hahaha!). So I decided to try out brown bread flour, that one that has large chunks of fibre in it. Turned out amazing and I decided to try more whole meal cakes and desserts in future.
Ingredient
Food ration :
2 15cm cakepansCooking time :
1 1/2 hours
1 cup
vegetable oil
1 1/2-2 cups
sugar depending on desired sweetness
3
eggs
1/2 teaspoon
salt
1 teaspoon
vanilla essence
2 tablespoons
crushed fresh ginger
2 tablespoons
baking powder
2 cups
cooked pumpkin
1 cup
milk
2 tablespoons
apple cider vinegar
Cooking instructions
* Step 1
Preheat oven to 200 degrees.
* Step 2
Sift the flour with a fine sieve before measuring. Make sure only small pieces of fibre pass through. Retain the big pieces of fibre left and use elsewhere.
* Step 3
Put oil, eggs, ginger, salt, vanilla and sugar in mixing bowl and beat until air bubbles form.
* Step 4
Blend pumpkin, milk, and apple cider vinegar together.
* Step 5
Add flour and baking powder alternatively with pumpkin smoothie into the beaten mixture and beat vigorously until you see many air bubbles.
* Step 6
Put in your cake pans and bake for an hour, then check with a knife to see if ready.
* Step 7
When ready, remove and let cool.
* Step 8
Try with a custard.
Note: if there is a photo you can click to enlarge it
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