Today I propose to prepare a pumpkin cake that caught my attention for having brown rice among its ingredients, an ingredient that I have seldom used to prepare a dessert. If we add to that that this pumpkin, rice and chocolate cake can be prepared without added sugar, not trying it was not a possibility.
I did it with small amounts, perfect for four people, but you can double the amounts if you want something more consistent. The texture is smooth and juicy, similar to the typical pumpkin pie. Perfect for dessert without being excessively heavy. And you can add chocolate to it!
The step by step is very simple. It will take longer to prepare the ingredients, since both the pumpkin and the rice must be cooked previously, than preparing the dough and cooking the cake itself. Do you dare to try it? Try adding some chocolate chips like I did.
The recipe
- 180 g. roasted pumpkin
- 90 g. cooked brown rice
- 1 egg
- 65 g. smoothie fresh cheese
- 25 g. almond flour
- ⅓ teaspoon ground cinnamon
- A pinch of ginger
- A pinch of nutmeg
- Dark chocolate chips
- We preheat the oven to 180ºC.
- We make sure weigh the pumpkin and rice well, with both ingredients we already cook and drained, so that the excess liquid does not spoil the cake.
- Then, we place these ingredients together with the rest (except the chocolate chips) in a container or food processor and we grind until obtaining a mixture without lumps.
- Once achieved, add the chocolate chips and we mix.
- Then we pour the mixture into a mold made of silicone or with the base lined with greaseproof paper (mine is approximately 14 × 14 cm) and we take it to the oven.
- Bake at 180 ° for 20 minutes or until the cake is done.
- We take out, let it temper and put it in the refrigerator for a few hours.