Pumpkin Cake

 Simple pumpkin cake, that you can eat without adding any frosting ^^, is what I want.

 I love the sweet taste of it with bright yellow color, it makes the cake beautiful too. There are many type of recipe for pumpkin cake, and most of them included spice but that's not what I long for. I just want a pumpkin cake that's soft, rich with lightly sweet and lot of delicious pumpkin taste.
You can see that I always use the microwave for cooking the pumpkin, I have the reason, as cooking with the microwave, you don't add more water into the pumpkin and it means your cake will be packed with load of pumpkin. 
This is the kind of cake that you can enjoy on its own, or to make it more sinfully, toasted it and spread butter over the cake and eat it alone, haha.


Recipe: Pumpkin cake
สูตรภาษาไทย: เค้กฟักทอง

日本語のレシピ：かぼちゃケーキ
Youtube: เค้กฟักทอง, Pumpkin cake, かぼちゃケーキ

Pumpkin Cake

Make 20x10cm cake

300 g ..................... Pumpkin, peeled, deseeded and cut into medium chunks
140 g ..................... Unsalted butter
1/8 tsp .................. Salt
80 g  ..................... Granulated sugar
60 g ...................... Honey
2  .......................... Eggs
45 g ...................... Whipping cream
240 g .................... All purpose flour
2 tsp ..................... Baking powder
.............................. Unsalted butter, cut into small pieces, for topping
............................. Pumpkin seeds

Preheat an oven to 170c.
Line 25 x 10 cm loaf pan with baking paper.

  Put pumpkin into a microwavable bowl, cover with plastic wrap.
Heat in a microwave (600W) for 8 minutes.

 Beat with hand mixer until smooth.

 Let it cool before using.

 Beat the butter with salt until smooth, pour the sugar and honey into the bowl, beat to combine.

 Put the pumpkin into the bowl and beat to combine.

 Pour the eggs, and whipping cream into the bowl, beat to combine.

 Sift the flour and baking powder into the bowl.

 Fold to combine.

 Put into the prepared pan, smooth the top and cut the top of the batter.
Place the unsalted butter pieces into the cut.

 Press the pumpkin seeds over the top of the batter.

 Bake for 45-50 minutes.

Remove from the pan and let it cool completely on a wire rack.

Pumpkin Cake