This time using pumpkin to join in the Little Thumbs Up October theme - Pumpkin. I have quite a few goodies with pumpkin as one of the main ingredients. Hope I can get rid off the lazy worms in me! hehe......... look forward for a Roctober 2014!
No coloring is add to the cake, the golden charm is from the pumpkin itself!
This recipe is floating in the facebook sometime ago which is in Chinese version, I make some modification and translate into English. I have many others cakes using steaming method, namely Steamed Banana Cake , Steamed Layered Pandan Cake and Steamed Orange Layered Cake and the best of all Steamed Super Moist Chocolate Cake.
The texture is soft, moist and dense and the taste is superb!
To whet your appetite, I leave you with this picture.
200 gm Butter at room temperature
150 gm castor sugar
4 eggs ( I used grade B)
260 gms of pumpkin puree ( I Steam about 280gm of pumpkin with skin , cooled skinned and blend into puree)
280gm plain flour with 1 tsp of baking powder - Sieve together
- Beat butter and sugar till soft and fluffy.
- Add in slightly beaten egg bit by bit to avoid the batter curdles. Mix and blend well.
- Mix in the pumpkin puree to incorporate into the batter.
- Lastly fold in the flour mixed slowly, and mix well.
- Pour the mixture in greased cake pan (7 X 7 inches).
- Steam over medium fire for about 45 mins or till done.
The beautiful orange colour from the pumpkin puree
With pumpkin puree added and mix well
Lastly fold in the flour mixture to blend and mix well.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
I am also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"
& co-hosted by Charmaine of Mimi Bakery House.