After the savory sweet potato and zucchini cake , it's the season, so here's the pumpkin one. It gives a soft texture and a sweet flavor. This cake is suitable for a meal with a salad, a picnic or an aperitif. The recipe uses a gluten-free flour mix, but you can replace the buckwheat and chickpea flour with only rice flour or simply use a ready-to-use gluten-free flour mix (you will not add starch because the “ready-made” mixes already contain it. With a few spices and chorizo to enhance the taste of the pumpkin and cheese to add melting, you will have a perfect savory cake. The cake is easy to prepare and can be stored in the refrigerator. It meets the needs of people sensitive to gluten and allows you to eat pumpkin and sweet potato differently. The result holds up well when cut, is very moist and is easy to store. It is suitable for quick meals, an aperitif, picnics or lunch boxes. The recipe adapts to different types of flour depending on what you have on hand. You get a digestible, structured and nutritious cake, without adding superfluous. It was very popular at our last aperitif.
Ingredients
Preparation
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Preheat your oven to 180°C (fan-assisted).
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In a bowl, beat the eggs with the oil and milk.
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Stir in the mashed sweet potato, grated zucchini, then the flours, starch, and yeast. If you don't have gluten-free yeast, you can replace it with 1/2 tsp baking soda and add 1 tbsp cider vinegar at the end, into the dough.
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Add salt, pepper, herbs and cheese.
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Pour the mixture into a lined or silicone mold.
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Bake for 45 minutes. Check the doneness with the tip of a knife.
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Let cool before unmolding. Serve hot, warm or cold.
