Many have already seen my Torta de Auyama Type Quesillo that is delicious. This one that I bring you is a version that is more spongy, super good and fast. I made it one of those nights when you wake up wanting to eat candy and I started walking around thinking that I have something to invent … I must have something. How can I not have a hidden piece of chocolate! buahh !! Oh yeah! a quick cake .. and I remembered that I had a piece of squash in the fridge, so I was in the kitchen in a jolt and in an hour I had it ready. Here is the recipe:
Ingredients for the Auyama Cake:
- 500 gr of all-purpose wheat flour
- 2 cups of boiled pumpkin
- 1 and a half cups of oil
- 2 teaspoons of baking soda
- 2 cups of sugar
- 1 cup of raisins
- 4 eggs
- 1 tablespoon of cinnamon
- 1 spoon of vanilla
- Glass of Sugar (powdered sugar) to decorate
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Auyama Cake Preparation:
Step 1. Preheat the oven to 190ºC. We remove the shell from the squash and mash it with a fork. (It is important to boil it in large pieces, since if they are small it is filled with water and the cake does not taste like anything) already happened to me once: /
Step 2. Mix the squash with the 4 eggs, the oil, the sugar and the vanilla.
Step 3. Once everything is mixed, add the flour, the bicarbonate and the cinnamon and finally we add the raisins previously passed through flour (this is done so that they do not remain in it) I forgot and that is why they all sank hahaha .. but it was still tasty.
Step 4. Butter and flour a round mold (removable, preferably) and add the mixture
Step 5. Bake at 190ºC for 45 minutes. And for the love of cakes … Don’t open the oven! Yes to case after half an hour to check that it is not burning because it is going to go down and scrubbed. If you see it golden brown on top, put a toothpick in it and if it comes out dry it is ready. Not all ovens are the same, I had to bake it for 50 minutes. Wait for it to cool, unmold, sprinkle with icing sugar and yum!
If you want to make this Light Auyama Cake instead of using 500 grams of normal wheat flour, make it with 250 grams of whole wheat flour and the other 250 grams with all-purpose flour. (You can not all of whole wheat flour because it would not rise, it is stunned). If you notice, in all bread products and / or wholemeal doughs, they always have normal wheat flour. And substitute the sugar for Esplenda granulated special for cakes.