Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who’s watching her weight but loves cake.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.
Per Serving: 323 calories; protein 4.8g; carbohydrates 40.1g; fat 17g; cholesterol 24.5mg; sodium 323.8mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.