Yet all was ready, t -shirts, sunglasses, scheduled withdrawals, hot wait ... and then no, still nothing, still cold, damp and gray (
It then returns to good recipes comforting, fragrant, invigorating colors and saveurs.Si you find some frozen pumpkin cubes that are not yet gone to pot despite persistent cold, try this divine cake Clea, you will warm to the soul, being given that the sun is still his little sneaky!
It then returns to good recipes comforting, fragrant, invigorating colors and saveurs.Si you find some frozen pumpkin cubes that are not yet gone to pot despite persistent cold, try this divine cake Clea, you will warm to the soul, being given that the sun is still his little sneaky!
For 2 cake pans
400g pumpkin or squash, skinned, cooked (e) and reduced (e) mashed
4 eggs 2 dl vegetable oil (sesame or olive, for example)
hazelnuts 200g powdered in a blender, or powder hazelnuts
3 teaspoons cinnamon 1
teaspoon ginger 1 pinch of salt
180g brown sugar 350g
4 eggs 2 dl vegetable oil (sesame or olive, for example)
hazelnuts 200g powdered in a blender, or powder hazelnuts
3 teaspoons cinnamon 1
teaspoon ginger 1 pinch of salt
180g brown sugar 350g
flour 1 teaspoon baking
1 teaspoon baking
Preheat oven to 150 degrees. Mix with mixer different ingredients in order, mixing well after each ingredient. Pour into two loaf pans coated with cooking parchment. Bake for Approximately 1:10. Cool on a wire rack. This cake keeps very well when packed (about a week). It can also be frozen.
1 teaspoon baking
Preheat oven to 150 degrees. Mix with mixer different ingredients in order, mixing well after each ingredient. Pour into two loaf pans coated with cooking parchment. Bake for Approximately 1:10. Cool on a wire rack. This cake keeps very well when packed (about a week). It can also be frozen.
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