Pumpkin Chestnut Cake

Pumpkin Chestnut Cake

by Fresh water bamboo

5.0 (1)
Favorite
17

Difficulty

Normal

Time

30m

Serving

2

The small cakes baked with pumpkin puree and chestnuts without adding water, the natural color of the pumpkin is very amazing, and the chestnuts are more delicious when eaten hot. "

Ingredients

Pumpkin Chestnut Cake

1. Weigh and prepare the ingredients: 140 grams of pumpkin, 80 grams of low-gluten flour, 25 grams of white sugar, 25 grams of rice bran oil, 1 egg, 1 gram of salt, 1.5 grams of baking powder, and appropriate amount of chestnuts.

Pumpkin Chestnut Cake recipe

2. The chestnuts are cooked and broken into small pieces.

Pumpkin Chestnut Cake recipe

3. Pour eggs, oil, salt, and sugar into a large bowl and mix well.

Pumpkin Chestnut Cake recipe

4. Add pumpkin puree and stir well.

Pumpkin Chestnut Cake recipe

5. Mix baking powder and flour, sift into egg batter, and mix well.

Pumpkin Chestnut Cake recipe

6. Add the chestnuts and mix well.

Pumpkin Chestnut Cake recipe

7. Pour into a paper cup 80% full.

Pumpkin Chestnut Cake recipe

8. Put it in the preheated oven, the middle level, the upper and lower heat 180 degrees, bake for about 30 minutes.

Pumpkin Chestnut Cake recipe

9. I didn’t pour a lot of the baked cake, so I didn’t fill it up.

Pumpkin Chestnut Cake recipe

10. Eat chestnuts while it's hot to make them sweeter.

Pumpkin Chestnut Cake recipe

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