Another recipe suitable for celiacs and that also takes your pumpkin out of purees and creams -which are not bad, eye- and that claims its orange colors even in desserts.
- Ingredients for 10 people: 220g of roasted pumpkin puree, 80g of natural yogurt, 4 eggs, 100G of EVOO, 5ml of vanilla essence, 120g of panela or brown sugar, 100g of oatmeal, 100g of rice flour, 100g of cornmeal, 60g of ground almonds, 4g of salt, 8g of baking powder, 3 teaspoons of baking soda, 1 teaspoon and a half of ground cinnamon, 1 teaspoon of ground ginger, 1 pinch of nutmeg and icing sugar to decorate.
- Elaboration:Preheat the oven to 175º C and prepare a round mold about 20 cm in diameter or a rectangular one about 22 cm long. The bigger it is, the smaller the cake will be. Grease or line with nonstick parchment paper, and reserve. Arrange the roasted pumpkin puree with the eggs, the yogurt, the oil and the vanilla essence in a container. Beat well with a wire mixer, add the panela and beat again until you get a homogeneous thick cream. Apart, mix all the flours, yeast, bicarbonate, spices and salt with some manual rods. Add this mixture little by little to the first preparation, combining with the manual rods. Make sure that there is a very homogeneous dough without dry lumps. Fill the mold and bake at medium height for about 45-55 minutes. It will depend on the type of oven and the mold, so better watch from 40-45 minutes. Remove, wait a few minutes out of the oven and remove from the mold to allow to cool completely on a rack.