Easy Pumpkin Cake 簡単パンプキンケーキ

1 Baking parchment sheet (ベーキングシート) I was out of it but please use it. 
200g Pumpkin, cut into pieces, peeled *watch out your fingers!*(200g カボチャ, 切って皮を剥く*怪我に注意*)
70ml Milk (70ml 牛乳)
70g Sugar (70g 砂糖) You can make this cake even without sugar, but it boosts and deepens the pumpkin flavor. 
2 large Eggs (大2個 卵)
60g Butter, room temperature (60g バター, 室温)
60g All-purpose flour (60g 薄力粉) 
5 or more/ less Oreo, crush up (5個 オレオ, 砕く お好みで増減してね)

Place a parchment sheet throughout the cake form. I didn't have it at the moment. 
Please. Use. The. Parchment. Paper.
Spread crushed Oreo out in a cake form and press it down. 


Microwave pumpkin pieces for about 5 minutes or more until a toothpick penetrates smoothly. 


Grab your food processor. This time I used the blender on the right side. 
Preheat your oven at 180℃ (350°F).


Smash pumpkin first. When it gets smooth enough, add in 70ml milk, 2 eggs, 70g sugar, 60g butter. 
Continue blending it until it's all combined and smooth. 


When the mixture gets evenly combined, dump in flour and blend up until no more flour pockets left!


Scrape out the mixture sticking the blender with a rubber spatula. 


Transfer the dough into a cake form. Place it in the oven and bake for 40 to 50 minutes. 
Adjust the baking length to see how much it's baked depending on how strong your oven heats.

ケーキ型に生地を流し込んでオーブンで40~50 分焼く。

Remove with the baking parchment sheet from the cake form. 
Cut and serve when it's completely cooled down. I recommend you to have it after chilled in fridge. Tastes even better!

冷蔵庫で冷やして食べた方がもっとおいしい!  Enjoy!



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