Pumpkin gingerbread with honey. How to cook fragrant honey pumpkin cake

I don’t know why I love pumpkin so much that I don’t stop experimenting and cooking from it different dishes. Maybe for its orange-gold color, or maybe for its heavenly taste? It has the color of a fruit and the taste of a vegetable. Mysterious beauty - this pumpkin! And her taste is incomparable! I bake pumpkin, and boil, and stew. I already have an appetizer, soup, main courses, and dessert with pumpkin cream. I will tirelessly replenish the piggy bank of recipes under the tag #pumpkin treats.

Pumpkin like this unique product that does not lose its palatability in storage... Until you cut it open. And if it is large, which is not uncommon at all? Then don't eat it quickly. How do you store? Are you freezing? Or do you do it at home pumpkin puree? This is exactly how I make mashed potatoes. First I bake the pumpkin cubes in the oven. Not long at all so that the pulp can already be pierced with a fork. Then I grind it with a blender, put it in jars and sterilize it under a lid in a saucepan with water. I keep it in the refrigerator. And then I cook soups, risotto ... And pumpkin gingerbread on honey!

What a miracle! Fully natural baking based on brown organic sugar, farm honey, homemade pumpkin puree, and drizzled with milk glaze.

Its color is dark, as befits a gingerbread, but with a distinct redhead, with a characteristic crust, and the texture is dense, slightly viscous and oily. But at the same time it is soft. It's because of the pumpkin honey. I also added small chocolate drops. They will not give a distinct chocolate flavor. But this is not necessary. The main ones here are pumpkin and honey. Droplets will bring a slight nuance and beautiful view chocolate splashes.

The most difficult thing in this gingerbread recipe is to arm yourself complete list products and get beautiful shape for baking. Necessarily with corrugated edges, so that you can then cut off a beautiful and appetizing, the same, as they used to say in the old days, “a piece of carpet”.

The list of ingredients will seem impressive at first glance. But think about the fact that they only need to be mixed and poured ready dough shape, put in the oven and bake. No layers, cakes, impregnations. And at the exit healthy dessert, which can still be stored for a long time without fear that it will deteriorate, or the cream or impregnation will turn sour.

And what a gingerbread taste! .. Divine! And this soft sweet milk glaze, which will harden only on top, and when bitten from the heat will melt on the lips ... Mmm ...

Well. I announce the entire list of the necessary ingredients for making gingerbread:

• Natural pumpkin puree without salt and sugar - 200 ml.
• Organic Brown sugar- 200 g.
• Whole grain or wholemeal flour - 450 g.
• Natural honey - 100 g.
• Eggs - 4 pcs. (3pcs+1 yolk)
• Greek yogurt 2% fat - 140 g.
• Butter - 50 g.
• Ground cinnamon - 1 tablespoon
• Vanillin - 1 teaspoon
• Baking soda - 2 teaspoons
• Salt - 1 teaspoon
• Dark chocolate drops - 50 g.

• For milk glaze:
• Milk - 100 ml
• Powdered sugar - 250 g.

If you do not have pumpkin puree, then buy canned, preferably without added sugar and salt. But it is important that its consistency is not too liquid.

Or make a fresh pumpkin puree. I wrote above that raw pumpkin you need to bake a little, and then chop with a blender. Before putting in a jar, discard the pulp in a colander. Let excess liquid drain. And for storage is better, and for the recipe. So that the dough does not turn out to be too liquid.

An easy pumpkin pie recipe home cooking step by step with photo. Easy to cook at home in 120 minutes. Contains only 160 kilocalories.

• Preparation time: 11 minutes
• Cooking time: 120 minutes
• Amount of calories: 160 kilocalories
• Servings: 10 servings

• Complexity: Difficult recipe
• National cuisine: home kitchen
• Dish type: Dough products

Ingredients for ten servings

• Flour 180 gr.
• Oatmeal 30 gr.
• Baking powder 1 tsp.
• Salt 1/1, tsp
• Ground cinnamon 1/1, tsp
• Nutmeg, cloves, ground ginger 1/1 each, tsp.
• Walnuts 60 gr.
• Fresh pumpkin 250 gr.
• 1 egg and 1 yolk.
• Brown sugar 150 gr.
• Margarine 60 gr.
• Milk 60 ml.

Step by step cooking

1. Grind the pumpkin into puree. I first rubbed it, squeezed it out a little, and then scrolled it in a blender.
2. Lightly toast the nuts in a dry frying pan or in the oven until pleasant smell, chop.
3. Preheat the oven to 170-180 gr. Grease the mold with oil.
4. Softened margarine ( room temperature) grind with sugar, add eggs, salt, spices, beat with a mixer. You can also take regular sugar, but probably less, it seems to me that it is sweeter. Add milk and pumpkin to the mixture, mix until smooth.
5. Sift flour with baking powder, gradually add to the mixture, kneading well, at the end I beat a little with a mixer at minimum speed. Lastly, add cereals and nuts, mix again.
6. Pour the dough into the mold. Bake, checking readiness with a wooden stick (dry means ready).
7. I baked on the 2nd oven level from the bottom (out of 5 possible). The cake almost does not rise, it is baked for quite a long time (I have about 50 minutes). In the last 10 minutes, I turned up the heat, I wanted to get a crust.
8. Remove from oven, cool on a wire rack. Give a day to insist. Sprinkle before serving powdered sugar.

After the diet, I still had a pumpkin, I wanted to bake some kind of cupcake, I found a recipe for “Wet” on the Internet. pumpkin cake", I decided to try, but made minor changes. First, I reduced the amount of ingredients ( finished product turned out to be rather big), and secondly, since I don’t really like pastries on vegetable oil, replaced it with margarine. Cane sugar mine turned out to be very dark, almost black, so the cupcake turned out to be much darker than the original. And, finally, I wouldn’t risk calling this product a cupcake, because the dough turned out to be really moist, rather it looked like a gingerbread. I took half of the pie to work. None of the co-workers suspected pumpkin in the dough, they ate a treat in one sitting - they liked it, that means ...

Many are already used to it, but pumpkin gingerbread with the addition of bee nectar is something fresh culinary arts. Meanwhile, honey-pumpkin pastries are distinguished by a delicate texture and rich aroma. Due to honey, this dish turns out to be so tasty that those sweet teeth who usually refuse the yellow melon beauty will enjoy it with pleasure.

Ingredients for Honey Pumpkin Baking

To prepare pumpkin gingerbread with bee nectar, you need to stock up in advance necessary components. Moreover, their list is quite impressive and includes the following items:

• natural honey - 2 tablespoons;
• pumpkin pulp - 200 grams;
• granulated sugar - 100 grams;
• cocoa powder - 2 tablespoons;
• wheat flour - 400 grams (a third can be replaced with flour coarse grinding or even bran);
• vegetable oil - half a glass;
• baking powder dough - 10 grams;
• serum - 200 milliliters;
• cinnamon powder - half a teaspoon;
• nutmeg- half a teaspoon;
• powdered sugar (for sprinkling).

Cinnamon and nutmeg spice - one might say, auxiliary components of honey-pumpkin gingerbread. That is why they are added little by little or even refused to be used if one of the household members does not like the taste of seasonings.

In addition, in other recipes there is no cocoa powder, but there are grated ginger root And Walnut. What spices to use? It is up to you to decide, focusing on your own or family taste preferences.

How is a pumpkin and honey gingerbread made?

To honey-pumpkin gingerbread turned out to be truly airy, tender and crumbly, it is necessary to follow the recipe exactly, which is a clear algorithm consisting of several successive steps.

1. Fresh milk whey needs to be slightly warmed up (without bringing, of course, to a boil).
2. Then, baking powder for the dough should be poured into the warm whey mass.
3. The next step is to add granulated sugar, bee nectar and cocoa powder. All ingredients should be thoroughly mixed, achieving a uniform mass.
4. The pumpkin, previously peeled from the skin, should be grated on a medium grater or chopped in a blender and added to the mass.
5. After you need to gradually pour in the flour sifted twice, stirring constantly. The dough should resemble thick homemade sour cream in consistency.
6. At the end, you need to add your chosen spices (cinnamon powder, nutmeg or other aromatic ingredients).
7. The dough is laid out in a mold, placed in an oven preheated to 180 degrees, and left for about 40-50 minutes.

The finished cooled honey-pumpkin gingerbread is sprinkled with powdered sugar on top. For beauty, you can draw various patterns on the baking surface to make the resulting dish even more interesting and attractive.

We have already baked, but it turns out that there is also a pumpkin gingerbread with honey!

It is a large pumpkin-honey gingerbread, fluffy pie With golden crust and fragrant crumb, which has a slightly denser structure than usual for muffins thanks to honey. The pumpkin in the dough is barely perceptible; if you choose a sweet nutmeg variety and take more spices, and also - orange peel, then it is quite possible that you will not guess at all.

It’s great to add juicy berries or pieces of fruit to the dough, which will be beneficial with honey dough. Suitable apples, peaches, frozen or fresh cherries seedless, cranberries, grapes. You can also pour dried fruits - pieces of dates, raisins, dried apricots, candied fruits.

On a 24 cm mold, it is convenient to bake in silicone, then the cake can be easily removed.

Ingredients:

• 120 g of sugar;
• 75 g butter;
• 2 tablespoons of honey;
• 3 medium eggs;
• 200 g pumpkin puree;
• 220 g flour (1.5 cups with a volume of 200 ml without top);
• 1.5 teaspoons of baking powder;
• 0.25 teaspoon of soda;
• 0.25 teaspoon of turmeric;
• 0.25 teaspoon of cinnamon;
• 0.5 teaspoon ground dried ginger;
• 0.25 teaspoon salt.

How to bake:

How to cook pumpkin puree is shown in a separate recipe. You need to peel and cut the pumpkin into cubes, and then simmer until soft with a small amount water and puree with a blender or crush. Prepare the puree in advance so that it cools to room temperature. You can make it right away from a quarter or half of a pumpkin, and then store it in the refrigerator (2-3 days) or even in the freezer, using as needed.

We take the butter out of the refrigerator in advance so that it softens.

Whip soft butter, sugar and honey. I messed up a little and instead of honey I added pumpkin puree, which had to be added after the eggs. But this did not affect the result. Add one egg at a time to the butter mixture and beat after each. Then add the pumpkin, if you didn’t thump it right away, like me, and mix or beat again.

Now sift flour with baking powder, soda and spices into the dough.

Mix it up, get it thick dough light orange. At this stage, add berries or dried fruits. I added peach and dates.

After mixing, put the dough into a mold. If you bake pumpkin gingerbread in silicone mold, no need to lubricate, the exception is only those molds that are used for the first time.

We put on the middle level of the oven, heated to 180C, and wait 40-50 minutes, until the gingerbread rises, gilds and bakes well - this can be found with a skewer.

Ready pie invert onto a platter.

Let cool slightly and sprinkle with powdered sugar through a small sieve.

Cut the pumpkin gingerbread into portions and serve with tea.