Pumpkin Square Cake

Name: Pumpkin Square Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 90 g Pumpkin puree (peeled, cooked until soft, then mashed); 40 g Pumpkin cubes (cut into 1cm squares); 1/2 cup (50 g) Rice flour; 1/3 cup (30 g) Almond flour; 1/3 cup (45 g) Cane sugar; 3 tbsp (30 g) Canola oil; 1/3 tsp (2 g) Baking soda (dissolved in water); 1 tsp (5 g) Water (for dissolving baking soda); 1 tsp (5 g) Lemon juice; to taste Pumpkin seeds

A delicious cake made with sweet pumpkin, enjoy the crispy texture of pumpkin seeds.

50 min

Easy

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Ingredients

Pumpkin puree (peeled, cooked until soft, then mashed) 90 g

Pumpkin cubes (cut into 1cm squares) 40 g

Rice flour 1/2 cup (50 g)

Almond flour 1/3 cup (30 g)

Cane sugar 1/3 cup (45 g)

Canola oil 3 tbsp (30 g)

Baking soda (dissolved in water) 1/3 tsp (2 g)

Water (for dissolving baking soda) 1 tsp (5 g)

Lemon juice 1 tsp (5 g)

Pumpkin seeds to taste

Instructions

Prepare the pumpkin

Peel the pumpkin and cook until the flesh becomes soft. Mash 90g of pumpkin, and cut 40g of pumpkin into 1cm cubes for later use.

Mix the dry ingredients

Combine rice flour, almond flour, and cane sugar in a bowl, and mix thoroughly.

Add the pumpkin puree

Add the mashed pumpkin and canola oil to step 2, and stir until evenly combined.

Add the baking soda mixture

Dissolve the baking soda in water, mix in the lemon juice, and pour into the batter. After stirring evenly, fold in the pumpkin cubes.

Pour into the pan

Line a baking sheet with parchment paper, and place the cake mold on top. Spread the batter out, smooth the top evenly, and sprinkle pumpkin seeds uniformly on top.