Cut the 300 g of pumpkin into 2 or 3 pieces, place them in a container with a lid (or that you can cover with cling film) and put them in the microwave for 3 minutes.
Take the pumpkin out of the microwave, and being careful not to burn yourself, peel the pumpkin, cut it into small pieces and put it back in the microwave in the covered container for 5 minutes. If after this time it is not completely soft and tender, put it back in for a few more minutes.
Mash the pumpkin with a fork or any other tool as if it were puree if you like it that way, or crumble it a little bit if you prefer to find bigger chunks inside the cake.
Empty the yoghurt into a small bowl so that you can use your container as a measure, right from the start.
Preheat the oven to 180º for the 10 minutes or so that you are going to spend making the dough.
In a large bowl, add the two measures of sugar and the eggs and beat them vigorously, preferably with a whisk or spoon.
Add the oil and yoghurt, and continue whisking so that the mixture is smooth, without lumps. Finely grate the peel of half a lemon and add it.
Now, place a sieve just above the bowl and add the measures of yeast and flour, so that they pass through the sieve. Finish mixing everything together, so that all the ingredients are perfectly integrated.
Peel and grate the fresh ginger and add it and the pumpkin puree to the cake mixture, stirring gently.
Line the baking tin with baking paper or grease it with a little butter, soaking the base and sides, and pour the batter into the tin. If you want it to be as thin as we do, you should use two moulds and divide the dough between them.
Place the tray in the oven, at a medium height, and keep it at a temperature of 180º for about 25 minutes. This is the real trick, don't leave it in the oven for more than 25 minutes, so that the sides barely brown and the inside is very, very juicy even days later. If you bake it all together in the same mould, the time will be around 35-40 minutes.
Do the toothpick test: poke the cake with a toothpick, and if it comes out without any sticky bits, it is ready. Turn off the oven, take out the cake and let it rest for at least 10-15 minutes before unmoulding it.
Ingredients
Instructions
Cut the 300 g of pumpkin into 2 or 3 pieces, place them in a container with a lid (or that you can cover with cling film) and put them in the microwave for 3 minutes.
Take the pumpkin out of the microwave, and being careful not to burn yourself, peel the pumpkin, cut it into small pieces and put it back in the microwave in the covered container for 5 minutes. If after this time it is not completely soft and tender, put it back in for a few more minutes.
Mash the pumpkin with a fork or any other tool as if it were puree if you like it that way, or crumble it a little bit if you prefer to find bigger chunks inside the cake.
Empty the yoghurt into a small bowl so that you can use your container as a measure, right from the start.
Preheat the oven to 180º for the 10 minutes or so that you are going to spend making the dough.
In a large bowl, add the two measures of sugar and the eggs and beat them vigorously, preferably with a whisk or spoon.
Add the oil and yoghurt, and continue whisking so that the mixture is smooth, without lumps. Finely grate the peel of half a lemon and add it.
Now, place a sieve just above the bowl and add the measures of yeast and flour, so that they pass through the sieve. Finish mixing everything together, so that all the ingredients are perfectly integrated.
Peel and grate the fresh ginger and add it and the pumpkin puree to the cake mixture, stirring gently.
Line the baking tin with baking paper or grease it with a little butter, soaking the base and sides, and pour the batter into the tin. If you want it to be as thin as we do, you should use two moulds and divide the dough between them.
Place the tray in the oven, at a medium height, and keep it at a temperature of 180º for about 25 minutes. This is the real trick, don't leave it in the oven for more than 25 minutes, so that the sides barely brown and the inside is very, very juicy even days later. If you bake it all together in the same mould, the time will be around 35-40 minutes.
Do the toothpick test: poke the cake with a toothpick, and if it comes out without any sticky bits, it is ready. Turn off the oven, take out the cake and let it rest for at least 10-15 minutes before unmoulding it.