Pumpkin 150g Yoghurt 200 grams
Cornstarch 20 grams Eggs 2
How to make pumpkin yogurt cake Pumpkin Yogurt Cake Recipe Illustration 1

Step 1

1. First prepare the required ingredients: peel the pumpkin, cut it into thin slices and put it in a bowl for later use. Pumpkin yogurt cake recipe illustration 2

Step 2

2. Next,Put the pumpkin into a steamer and steam over high heat for about 10 minutes until the pumpkin is soft and rotten. If you can easily penetrate the pumpkin with chopsticks, it means it is completely steamed. Pumpkin yogurt cake recipe illustration 3

Step 3

3. Next, put the pumpkin into a food processor and beat into pumpkin puree, then put it into a large bowl, and then beat 2 eggs into the bowl. Pumpkin yogurt cake recipe 4

Step 4

4. Then, use a manual egg beater to stir it into a fine liquid. If you don't have an egg beater, you can use chopsticks or a spoon, but you need to stir it for a while. Pumpkin yogurt cake recipe illustration 5

Step 5

5. Immediately afterwards, put the prepared cornstarch into a bowl. The starch can be replaced with low-gluten flour, but the amount should be reduced by half, otherwise it will taste slightly solid. Pumpkin yogurt cake recipe illustration 6

Step 6

6. After that, use the manual egg beater again to mix them all evenly. You can see that the batter in the bowl is very smooth. Pumpkin yogurt cake recipe illustration 7

Step 7

7. Next, pour the prepared yogurt into theIn a large bowl, it should be noted that the yogurt should be as thick as possible, so that the cake will taste better. Pumpkin yogurt cake recipe 8

Step 8

8. Then, use the manual egg beater again to mix them all evenly. Pumpkin yogurt cake recipe illustration 9

Step 9

9. Pour the liquid into the mold. It is best to put a piece of oil paper inside the mold to facilitate the cake demoulding. Pumpkin Yoghurt Cake Recipe Illustration 10

Step 10

10. After preheating the oven, transfer the mold to the oven, bake at 180 degrees with upper and lower heat for about 35 minutes. After the time is up, take the mold out of the oven immediately. When it is warm at room temperature, peel off the parchment paper and put the cake into the oven. Place it on a plate and cut it into small pieces with a knife before eating. It is recommended to refrigerate it before eating for a better texture and taste. It has the texture of cheese cake, but the calories will be much lower. Pumpkin Yoghurt Cake Cooking Tips

[Tips]: 1. The temperature and time of the oven are for reference only, please adjust according to your actual situation. 2. Pumpkin itself is very sweet, and yogurt also contains sugar, so I did not add additional sugar.