Winner of the Guilty Free contest bakes away a healthy cake with pumpkin and oats, full of A vitamin, fiber & iron.
1 cup pumpkin peeled and grated (approximately 250 gm)
1/4 cup grated jaggery
1/2 cup wheat flour
2 Tbsp fine semolina
2 Tbsp quick roll oats
1 Tbsp milk
1/4 tsp grated nutmeg
1 small pinch of salt
1/2 tsp baking powder
2 pinch of soda bi-carb
4 tsp clarified butter
1 Tbsp almond flex
How to Make Pumpkin Oats Cake
Peel and then grate the pumpkin. Remove seeds & pulp (shredded messy part).
Combine the grated pumpkin and 2 tsp of ghee in a microwave proof bowl.
Microwave for 3 minutes. Add jaggery and mix together.
Again microwave for 20 seconds.
Add wheat flour, semolina, oats, milk, nutmeg, salt, soda, baking powder to the pumpkin mixture and mix well.
Rest this mixture for 10 minutes. Preheat oven. (If using microwave convection oven, use convection mode).
Take a microwave proof bowl, grease with little ghee & pour this mixture in it.
Sprinkle little ghee on it. Bake for 20 minutes on 200 C.
Put out this cake up side down in a microwave proof plate, sprinkle little ghee & almond flex on it.
Bake again for 20 minutes on 200 C.
Garnish with cherry.
Notes: Pumpkin should be little bit raw. This dish is similar to an authentic Maharashtrian dish called lal bhopalyachya purya or gharge. If you want it to be crispier, use micro safe dish or pie dish instead of a bowl.