El whole wheat pumpkin sponge cake with raisins that I propose today is perfect for breakfast, a snack or, why not, to take away as a snack to enjoy mid-morning. It is a somewhat moist and fluffy sponge cake, which is really easy to eat.
Both pumpkin and raisins add sweetness to the dough of this cake. If you are used to eating unsweetened dessertsYou probably don't need to add anything else to make it taste nice. If you are not, two tablespoons of honey could be enough to achieve that point of sweetness that you are looking for.
This cake keeps very well. In a hermetically closed container and in a cool place, it lasts up to three days without closing. If you are in the middle of summer, you may prefer after the first day to put it in the fridge and cut and take out a few slices when you feel like it.
Ingredients
- 300 g roasted pumpkin
- 3 eggs
- 2 tablespoons of honey (optional)
- 50 ml. almond drink
- 25 ml. from aove
- 180 g whole wheat flour
- 1 teaspoon of baking soda
- Pinch ginger powder
- A pinch of salt
- 1/2 teaspoon cinnamon
- 1 large handful of raisins
Step by step
- Smash the pumpkin with a fork.
- Preheat oven to 180ºC
- Mix the pumpkin with the almond drink, the olive oil and the eggs in a bowl. If you have decided to sweeten the cake, this is the time to add the honey as well.
- In another bowl, mix the dry ingredients: whole wheat flour, baking soda, cinnamon, ginger, nutmeg and salt.
- Then add the dry ingredients to the wet mixture and mix with a spatula.
- In conclusion, incorporate the raisins and mix.
- Pour the mixture into the greased or lined mold and bake for 45 minutes at 180 ° C.
- Once done, let the whole pumpkin cake warm in the pan before unmolding it on a wire rack to finish cooling.
