Spiced pumpkin chickpea cake for one
A soft autumn cake scented with cinnamon, ginger and nutmeg.
Open in the appPer serving
- Calories
- 262 kcal
- Protein
- 20.5 g
- Carbohydrates
- 30.2 g
- Fat
- 8.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Pumpkin100 g
- Chickpea flour30 g
- Vital wheat gluten15 g
- Pumpkin seeds5 g
- Sunflower oil4 g
- Stevia3 g
- Baking powder3 g
- Cinnamonto taste
- Ground gingerto taste
- Nutmegto taste
Contains: gluten,
In season: September – December
Method
- Turn the oven on to 180 °C (conventional), grease a ramekin with a little of the oil and bring water to the boil in a pan fitted with a steamer basket.
- Peel the pumpkin, scrape out the seeds and fibres and cut it into roughly 2 cm cubes. Steam it, covered, for 12 minutes, until tender when pierced with a fork; mash it to a purée and let it cool slightly.
- Mix the purée with the remaining oil, chickpea flour, gluten, stevia, baking powder, cinnamon, ground ginger and a grating of nutmeg until even.
- Pour it into the ramekin, level it and sprinkle with the pumpkin seeds.
- Bake for 22 minutes, until risen and golden and a skewer inserted in the centre comes out dry.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.