Slice of pumpkin and cinnamon cake with milk

Ingredients

For 1 serving

• All-purpose flour25 g
• Pumpkin50 g
• Eggs15 g
• Brown sugar10 g
• Sunflower oil4 g
• Baking powder2 g
• Cinnamonto taste
• Reduced-fat milk150 ml

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion cake (about 24 cm tin) multiply them by 8, except the milk. Line the tin with wetted and wrung-out baking paper.
2. Peel the pumpkin with a sturdy knife, remove the seeds and fibres and finely grate the flesh.
3. In a bowl beat the eggs with the brown sugar using an electric whisk for 3–4 minutes, until pale and fluffy; pour in the sunflower oil in a thin stream, then add the pumpkin and a generous pinch of cinnamon.
4. Sift in the flour with the baking powder and fold in with a spatula, from the bottom up, until evenly mixed.
5. Pour into the tin, level it and bake for about 45 minutes, until golden and a skewer pushed into the centre comes out dry; the inside stays moist from the pumpkin.
6. Leave it to cool in the tin for about ten minutes, then turn it out and serve a slice with the milk, cold or heated until it steams.