Pumpkin Biscuit Cake Recipe
Pumpkin season has finally arrived. I can't help myself from sharing a delicious cinnamon-scented cake recipe in honor of its arrival. A delicious alternative to the classic cocoa mosaic cake for those who do not like chocolate (weirdly, but they do exist) and those with allergies. I don't know if it's because of the cinnamon flavor or the fact that pumpkin is a vegetable that can represent autumn on its own, but when you take a fork from this cake, you really feel autumn. It goes well with tea, but my favorite is to consume it with filter coffee with milk. I like cinnamon flavors with coffee very much. If you haven't tried it before, try it once, I'm sure you will love this harmony too.
You Can Use Your Leftover Pumpkin Desserts
Yes, 750 g of pumpkin is used in the recipe. Although it may sound a little too much, if you have cooked pumpkin dessert before, you must know how much volume the pumpkin loses while cooking. The cooked state will probably be about 3 cups. By the way, you can also use this cake to use your leftover pumpkin desserts.
You should evaporate the water very well
Since pumpkin is a very juicy vegetable, it is very important that you absorb the juice very well while cooking. If you use it juicy, when you mix it with biscuits, the biscuit dough will even become soggy. There should not be any water at the bottom of the pumpkins, even 1 teaspoon. Some pumpkins can be very, very juicy. Although they are cooked, they can float in water up to half of the pot. In this case, instead of boiling the pumpkin for hours, you can open the lid and evaporate the water in a shorter time on high heat without leaving it.
How Long Can I Store?
Although it is used by completely extracting the juice of the pumpkin, the cooked form of the pumpkin is also quite juicy. Therefore, the longer it waits, the more it will wet the biscuits. If you like the biscuits crunchy, I recommend you to consume them on the same day. Even if you want it to be soft and melt in my mouth, leave it in the refrigerator for 1 night, not 1-2 hours, before serving. You can store it in the refrigerator for up to 4-5 days, by storing it in a door that will prevent it from absorbing the smell of the refrigerator.
What Kind of Container Should I Use?
You don't have to use a baton mold, you can use any suitable container, but be sure to cover it with plastic wrap. You can use different alternatives such as hazelnuts and almonds instead of walnuts, or you may not use them at all.
Enjoy the recipe...
- 750 g of pumpkin, peeled and sliced,
- 1 cup of sugar,
- 400 g of petit beurre biscuits,
- 1/2 cup of walnuts, chopped,
- 1 tsps of butter,
- 1 tsp of cinnamon,
- Grated coconuts for topping.
- Place pumpkins and sugar in a deep pan and cover the lid,
- Cook in low heat until tender and there is no juice, set aside to cool,
- Add cinnamon into the pumpkins and puree with a fork,
- In a deep bowl break the biscuits finely,
- Add pumpkin puree, walnuts and butter and stir, trying not to smash the biscuits,
- Place the dough into a 26 cm cake mold covered with plastic wrap,
- Set aside in the fridge for 1-2 hours,
- Turn upside down and remove from the mold,
- Top with grated coconuts.