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Pumpkin & Kithul Cake

Ingredients
  

  • ¼ cup coconut oil melted
  • 1 cup buffalo curd
  • 2 tbsp kithul treacle
  • 1½ cups pumpkin puree cooked and mashed pumpkin
  • 2½ cups flour 1½ cups plain flour and 1 cup wholemeal flour
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon powder
  • 1 tsp nutmeg powder
  • ½ tsp salt

How to make it
 

  1. Prepare the oven: Heat the oven to 175°C. Line a baking pan with baking paper.
  2. Prepare the flaxseed: Mix the ground flaxseed with 3 tablespoons of water in a small bowl. Leave for 10 minutes until it becomes thick and sticky.
  3. Mix the wet ingredients: Put the coconut oil, curd, kithul treacle, pumpkin puree and flaxseed mixture into a large bowl. Mix well.
  4. Mix the dry ingredients: In another bowl, mix the plain flour, wholemeal flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  5. Make the cake mixture: Slowly add the dry ingredients to the pumpkin mixture. Stir gently until everything is mixed. Do not stir too much.
  6. Bake the cake: Pour the mixture into the prepared baking pan. Bake for 40–45 minutes. Put a toothpick into the middle of the cake. If it comes out clean, the cake is ready.
  7. Cool the cake: Leave the cake in the pan for 15 minutes. Then take it out and let it cool completely before cutting.