- 1.5 kg pumpkin
- 1 organic lemon
- 1 liter of water
- 350 g spelled flour
- 300 g corn flour
- 200 g raisins
- 6 tablespoons of oil
- 8 tablespoons fruit concentrate
- 2 tablespoons of baking powder without phosphates
- 1/2 teaspoon vanilla
- pinch of salt
- Preheat the oven to 200 ° C.
- Grate the lemon, hide the rind, then squeeze the juice.
- Peel the pumpkin and chop into cubes, add water and mix into a smooth puree.
- Put flour into a bowl, add a pinch of salt, baking powder and mix.
- Pour the mixed puree into a dry mixture, add the fruitconcentrate, the juice and the peel of organic lemon, raisins and vanilla.
- Mix everything well with a spoon.
- Grease the plate with oil and sprinkle with flour.
- Pour the dough into it and bake for about 1.5 hours until golden.
- Check with the skewers (but do not expect the skewers to be dry as in the case of a classic cake).
- Let cool and slice.
- You can “sugar” it with the dried malt, dried vegetable milk or coconut flour.
- You can use any pumpkin you have, its taste is not so important, it replaces part of the flour and makes a supple impression.
- If you have a blender with a smaller content, you mix the pumpkin in portions, always with a little water of the total.
- If you don’t have a blender, you can grate the pumpkin and adjust the amount of water and flour to make the resulting dough almost like a cake.
- For us the cake is just sweet, beginners used to a lot of sweet conventional desserts should add raisin or fruit.
- If you are still not very sweet after baking, pour it on top, for example, carob topping, spread with marmalade or top with a natural sweetener (malt, syrup).
- This cake is not like the classic cake with white flour and eggs – light, dry and fluffy. It is rather a denser, juicy and wet dessert.
- If you do not have corn flour, you can only use spelled.
- For the gluten-free version, on the other hand, a mixture of gluten-free flours such as millet, corn and rice flour.
- You can use cereal malt or syrup instead.
- Bio lemon can be replaced by dried or essential oil.
- You can give the vanilla powder, scrape the pod or use essential oil (beware of artificial aromas).
- Instead of vanilla and lemon you can put spices (such as gingerbread), carob, etc.
- You can also replace raisins with dates. Then the resulting cake will be sweeter.
- The dessert is suitable for children from 1 year. However, if a smaller child receives commonly purchased pastries, biscuits, biscuits, etc., you can safely offer this healthier option at a younger age.