This super simple and easy cake makes me look forward to Christmas!
The cake is soft, moist and melts in your mouth. The pumpkin balances the cinnamon and ginger flavour.
Try with a scoop of fresh cream together with a cup of coffee or tea.
- Pumpkin without skin 500g
- Fresh pure cream 150ml
- Eggs 3
- Corn starch 30g
- Cinnamon 1 tsp
- Honey (optional)
Cut the pumpkin into small pieces and steam them until soft.
Mash the pumpkin and let it cool down.
Mix everything together.
Bake at 220ºC for 15 mins and then 180ºC for 40 mins.
You can eat it warm, at room temperature or even cold, my personal favourite.