Red Date Pumpkin Egg Cake

Name: Red Date Pumpkin Egg Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 10 pieces Red date; 1/4 piece (small) Baby Pumpkin; 300g All-purpose flour; 6 piece Foreign eggs; 70g Milk; 15g Baking powder; to taste Pine nuts; to taste white sesame; 90g white sugar

Red Date Pumpkin Egg Cake brings red date, baby Pumpkin and all-purpose flour together and is baked until light, fluffy and golden. Follow the steps for the best results.

1 hrNewEasy Baking Roast Sweet & Fragrant

Instructions

1
Remove the pits from the red dates and cut them into small pieces.
2
Peel and deseed the baby pumpkin, then cut it into cubes.
3
Add small cubes of red dates and pumpkin, add a small amount of water, and heat in a 600W microwave for 1 minute until softened.
4
Crack in 6 foreign eggs.
5
Add sugar to the eggs.
6
Beat into a uniform egg mixture.
7
Add diced red dates and diced pumpkin to the beaten eggs.
8
Add milk and mix well.
9
Add baking powder and all-purpose flour, and mix well.
10
Double-acting baking powder.
11
Add cooking oil and stir into a batter like this, while preheating the oven to 180 degrees.
12
Line the baking tray with parchment paper and pour in the cake batter.
13
Sprinkle with pine nuts and white sesame seeds.
14
Put it in the oven and bake at 180 degrees with top and bottom heat for 45 minutes.
15
After the cake is out of the oven, take it out and let it cool naturally.