Lenten pumpkin cake with raisins and sesame
4 servings
45 minutes
Vegan pumpkin cake with raisins and sesame is a refined dessert that delights with its rich flavor and healthy ingredients. This recipe originates from European culinary traditions where pumpkin is widely used in baking for its sweetness and tender texture. The cake has a softness, nutty notes, spiciness of cinnamon, and freshness of lemon, while raisins add pleasant sweetness. Sesame adds a light crunch and makes the baked goods even more aromatic. Due to the absence of animal products, this cake is perfect for vegan diets. It will be a great treat for tea or coffee and a wonderful way to indulge yourself and loved ones with a healthy delight.
1
Boil the pumpkin in water.
- Pumpkin: 500 g
- Water: 1 glass
2
Blend the cooked pumpkin and lemon in a blender.
- Pumpkin: 500 g
- Lemon: 1 piece
3
Add sugar, salt, spices and mix well.
- Sugar: 1 glass
- Salt: pinch
- Cinnamon: to taste
- Vanillin: to taste
4
Add nuts (whole or chopped to your taste), bran, and flour. The dough should have the consistency of thick sour cream.
- Nuts: to taste
- Oat bran: 0.5 glass
- Wheat flour: 0.5 glass
5
Pour into molds. Add a handful of raisins to each and mix. Sprinkle sesame on top.
- Raisins: 1 glass
- Sesame seeds: 15 g
6
Bake for 45 minutes in the oven at number 6.
