Pumpkin Cake | Bolo de Abóbora

1.The think I like the most during this season, are the pumpkins. Actually, I think I’m a little obsessed with them.

Pumpkins are native to North America, but in Portugal it’s common to grow them as well. 52 thousand tons of pumpkins are grown in Portugal; 32 thousand tons are from my council native town (Lourinhã) and 44 thousand are produced in our West Coast (read more about our I Pumpkin Festival).

Portuguese don’t have Thanksgiving Day, Halloween or even carving Jack O’Laterns tradition. For all that matters, still, we use pumpkins a lot, in our every day meals, almost as much as North American people.

We can do so much with a single pumpkin, since they are very versatile. It can be boiled, baked, steamed or roasted; can cook them in any way you like it!

Besides being a delicious fruit, it has a height nutritional value – Vitamin A, B, calcium, phosphorus and it is poor in calories.

2.SO, of course I had to do a pumpkin cake. Not just because I had a whole pumpkin to use, but because mom gave a family lunch in her house this last weekend and it was also my aunt’s birthday.

Beyond the fact it was delicious, it was funny too, to garnish the cake, doing small pumpkins with sugar paste.

Indredients:

425 g of pumpkin puree | puré de abóbora
280 g of all-purpose flour | farinha
115 g of brown sugar | açúcar amarelo
85 g of butter | manteiga
1 Tablespoon of baking powder | colher de sopa de fermento de pó
1 Tablespoon of cinnamon | colher de soba de canela
1 Teaspoon of salt | colher de sobremesa de sal
200 ml of milk | leite
2 Eggs | ovos

For the frosting | para a cobertura:

170 g of butter | manteiga
3 Tablespoons of maple syrup | colheres de sopa de xarope de acér
2 Tablespoons of icing sugar | colheres de sopa de açúcar em pó

Sift the flour with the baking powder, salt, cinnamon and sugar.
Misture a farinha com o fermento, sal, canela e açúcar.

Whisk lightly the eggs; add the milk and butter.
Bata ligeiramente os ovos; adicione o leite e manteiga.

Add he liquid ingredients and the puree to the flour mix. Blend all together, but not too much. Spoon the mixture into a greased ring tin (pan) and bake for 40 to 50 minutes (200ºC), or until well risen and firm. Turn out on to a wire rack and leave to cool completely.
Misture os ingredientes líquidos ao puré de abóbora e à farinha. Combine tudo mas não demasiado. Coloque a massa numa forma untada e leve ao forno (200º C) durante 40 a 50 minutos.

4.Make the icing. Mix and whisk all together until you get a smooth frosting. Garnish the cake at your will.
Faça a cobertura. Misture todos os ingredientes até que obtenha uma mistura fofinha. Decore a seu gosto.

And just because it’s funny, I’ve made small pumpkins with orange, brown and green sugar paste to give it a more festive look to the cake.
E só porque achei engraçado fiz pequenas abóboras com pasta de açúcar.

7. 6.

I’ve just turned a healthy ingredient in a sinful and yummy cake. I’ll have to do roasted pumpkin soup to eliminate all the fat I’ve gained these days… Or maybe a baked pumpkin stuffed with mushrooms…

Definitly, I’m obsessed with pumpkins.

9. 8.


A coisa que mais gosto desta época de ano são as abóboras. Na verdade, penso que estou um pouco obcecada com elas. As abóboras são nativas da América do Norte, mas em Portugal é comum produzi-las também. 52 mil toneladas de abóboras crescem em Portugal; 32 mil toneladas são da zona de onde eu venho (Lourinhã) e 44 mil toneladas da Zona Oeste.

Não temos o “Thanksgiving” Halloween ou até o hábito de esculpir abóboras (Jack O’Laterns). Mas para todos os efeitos, nós também comemos e usamos bastante abóbora na nossa dieta alimentar. E podemos fazer tanto com elas: cozê-las, tostá-las, fritá-las, de qualquer maneira! Para além de ser uma fruta deliciosa tem um grande valor nutricional – Vitamina A, B, cálcio, fósforo e é muito pobre em calorias.

Portanto, claro que tinha que fazer um bolo de abóbora. Não só porque tinha uma abóbora só para mim para ser usada mas porque a minha mãe deu um almoço no fim-de-semana passado na casa dela e porque também era o aniversário da minha tia. E para além de tudo estar delicioso, também foi bem divertido já que fiz pequenas abóboras com pasta de açúcar – para decoração.

Consegui tornar uma fruta saudável num bolo mesmo pecaminoso. Lá terei que fazer uma sopa de abóbora para eliminar toda a gordura que ganhei nestes últimos dias… Ou então fazer uma abóbora recheada de cogumelos… Definitivamente estou obcecada com abóbora.

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Author: M.

I’m M., the baker. Mid 20’s, tourist guide by day, chocoholic and foodie by night. I love food and everything related to it. I decided to create this blog after discovering that I love being in the kitchen, get my hands dirty and create delicious meals and desserts. Once in a while and randomly I will post other things that I enjoy in life and makes me happy, but in the end, everything will lead us to food! :)

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