John Myers
Pumpkin – Cappuccino – Cakes
The perfect pumpkin – cappuccino – cakes recipe with a picture and simple step-by-step instructions.
- 200 g Amaranth flour
- 200 g Coconut flour
- 100 g Cornstarch
- 60 g Locust bean gum
- 3 Eggs
- 1,5 liter Milk
- 140 g Cappuccino powder
- 100 g Sugar
- 100 g Butter
- 1 P Baking soda
- 0,75 Butternut squash
- Chocolateglaze
- First, peel the pumpkin, cut into pieces (put a few pieces aside) and puree in a blender. Cut the remaining pumpkin pieces into thin slices or small cubes – these pieces will be used for decoration later.
- Mix the amaranth flour, coconut flour, corn starch and carob flour and also add the cappuccino powder. Mix the eggs, sugar, butter, baking soda and some of the milk with the flour. If the dough is too firm, add a little milk.
- Now add the pumpkin pulp and stir everything well and season with sugar or honey. These cakes can tolerate sugar and can be sweet 🙂
- Now put the dough in greased cake tins. I divided it into two casserole dishes and frozen part of the finished pumpkin cappuccino cakes 🙂 Set the oven to 220 degrees and bake the dough for 30 minutes, then reduce the oven to 180-200 degrees and bake for another 30 minutes – 45 minutes to let. If the surface becomes too dark, cover with baking paper.
- In the meantime, cook the remaining pumpkin in a pan with a little water (with a dash of wine for adults) until soft and refine with sugar or honey and let it cool down. Cut the cooled cake and pieces and garnish with the liquid chocolate and the pumpkin pieces. You can also use powdered sugar or a mixture of powdered sugar and cappuccino powder.
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