Pumpkin Cake (Eng/Esp)
English version
While I was making lunch, I noticed I had a piece of butternut squash in the fridge, and then I realized I also had the rest of the ingredients to make a cake—a portion perfect for two people would be ideal for a mid-afternoon snack. So I set out to satisfy that craving for a snack.
Ingredients:
- 30 grams of wheat flour
- 30 grams of oat flour
- 1 egg
- 3 tablespoons of butter
- 2 cups of water
- 1/4 of a butternut squash
Preparation:
The first step is to wash the piece of pumpkin—that’s what I did—then I peeled it and cut it into large pieces. Next, I parboiled them in two cups of water. After fifteen minutes, they were tender, so I mashed them and placed them in a deep bowl. I waited for them to cool.
Then I added the egg and began mixing. Shortly after, it was time for the butter and sugar; I stirred until the ingredients dissolved and, of course, the lumps were gone.
Next, I gradually added both the wheat flour and the oat flour, stirring until the mixture was smooth. I then transferred it to a glass baking dish and placed it in the oven, which had already been preheated to 250 degrees.
The cake was ready in about 40 minutes; this baking time is due to the small amount of flour in this recipe. Once it was done, I let it cool for about 15 minutes and then thoroughly enjoyed this simple and delicious afternoon dessert.
Versión en Español
Cuando estaba preparando el almuerzo me fijé que tenía un pedazo de auyama en la nevera y luego caí en cuenta que además disponía del resto de ingredientes para preparar torta, una porción ideal para dos personas sería ideal para media tarde. Así que me dispuse a satisfacer tal antojo para merendar.
Ingredientes:
- 30 gramos de harina de trigo
- 30 gramos de harina de avena
- 1 huevo
- 3 cucharadas de mantequilla
- 2 tazas de agua
- 1/4 de auyama
Preparación:
El primer paso es lavar el pedazo de auyama, así lo hice, además retiré la corteza y dividí en pedazos grandes. Luego los llevé a sancochar junto a dos tazas de agua. En quince minutos estaban blandos, trituré y coloqué en un envase hondo. Esperé que enfriaran.
Luego agregué el huevo y comencé a mezclar. Poco después tocó el turno de la mantequilla y el azúcar, revolví hasta disolver los ingredientes y, por supuesto, eliminar los grumos.
Después pasé a añadir de forma gradual tanto la harina de trigo como la de avena, revolviendo hasta obtener una mezcla homogénea. De allí pasó a un molde de vidrio y fue rumbo al horno, que ya estaba precalentado y a 250 grados.
La torta estuvo lista en unos 40 minutos, tal tiempo se justifica por la poca cantidad de harina que lleva esta preparación. Una vez que estuvo lista deje enfriar durante unos 15 minutos y luego disfruté en grande con este sencillo y delicioso postre vespertino.
✓Photos from my personal gallery, edited with Fotocollage.
✓Text translated with DeepL.
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✓Fotos de mi galería personal, editadas con Fotocollage.
✓Texto traducido con DeepL.
Thank you for rating my content—the cake turned out delicious 😋
Thank you 🫂
We appreciate your work and your publication has been hand selected by the geography curation team on behalf of the Amazing Nature AN Community. Keep up the good work!
Thank you—I love creating recipes and sharing them.
Yummy! this is a really good recipe with many vitamins and so healthy . A perfect cake for the family.
It was really good; I loved the one that turned out like quesillo.
Pumpkin cake it's a great classical I like it 💖💖
That's great, thanks for your comment.
Me gustó mucho tu receta. Qué deliciosa es la torta de auyama 😋
Muchas gracias, amiga 😊