It is a pleasant sight to see the snow dribbling from the sky and the sun gleaming through the clouds. Starring through the patio door I thought it must be rare . After six grueling winters I have made peace with it.However it has been painfully cold in the neck of my woods. I don’t see any sign of a daffodil yet. But something tells me spring is around the corner and it is going to be beautiful in the days to come. Hope is the essence of life, isn’t it?
Last Summer we had a farm fresh produce shower that lasted until mid fall. I think I told you about the CSA farm share. The last sugar pumpkin I received from them was still lying in the corner of grey granite counter top. I thought I will let the bright Oval crimson sphere with pale beige stripes adorn my kitchen. Then I bumped into my kitchen notes for an Eggless Pumpkin cake that I had baked two winters ago and the decision was recalled. This recipe was minimally adapted from my first ever cookbook The Vegetarian Cooking by Tarla Dalal that I had picked from the Landmark store (popular book joint in Chennai) a decade ago.
It is not unusual that I am swarmed with gazillion thoughts and one of the times I forgot to add oil. And this is when I had to take this cake to an eight year old’s birthday party. When I was feeling weak in my knees a friend of theirs came to me and said she loved the cake and requested the recipe. She was glad to know that I wrote a food blog and wanted to know more about it. When a stranger or a least familiar acquaintance stops by and comments about my food blog I feel an adrenaline rush. I determine in my mind that I should never ever quit blogging for whatsoever reason. I certainly love that feeling and I want that.
Long story short you may omit the fat if you would like to.
The sugar pumpkin yielded enough puree that I could bake 3 batches of this cake which I shared with our neighbors, friends and among the two and a half of us. And we never got bored. Period. I hope you enjoy this cake with a hot cup of Coffee or Chai or even just as a snack anytime during the twenty-four hours.
- Preheat the oven to 400 F. Use butter or Oil to grease a 9 inch round cake pan. You can place a parchment paper in the bottom of the pan and then grease.
- In a pan roast pumpkin for 40-45 minutes at 400 F. Peel the skin off and blend to a smooth puree adding water as required.
- Sieve All purpose flour, Baking Powder, Baking soda, salt combined together.
- In a bowl add the dry ingredients from step 2, pumpkin puree, condensed milk, vanilla extract and oil if required.
- Mix well using a hand mixer or KA until combined for a minute at low speed. A spatula or whisk will work as well.
- Pour cake batter into the pan and bake at 400 F for 10 minutes
- Reduce the oven temperature to 300 F and bake for another 30-30 minutes until a toothpick inserted comes out clean.
- Allow it to cool on a cooling rack completely before you cut them in to pieces. Notes
- All purpose flour - You can replace it with Whole wheat pastry flour or other grain flour of your choice
- Baking time - Please do remember that the baking time would differ depending on the size and type of the pan you use.
- Pumpkin puree - Feel free to use canned pumpkin puree. Personally I prefer to do it from scratch as I avoid buying canned products.
- Oil - One of the days I was making this cake for a Kid's birthday party. I accidently skipped oil and it still turned out to be great that I got rave reviews from the people who came in that day.
- Oil certainly makes this cake more moist though.
- Adapted from from Tarla Dalal's Eggless Sponge Cake recipe