RECIPES
Basia
I love pumpkin cake and I wondered how to make a diet version. So I came up with this cake. It tastes good, but after baking it turned out that something is missing. I would add more sweetener, maybe use 1 egg less and… well, I honestly don't know. So I invite the brave and curious to try it and improve it. Maybe together we'll arrive at the perfect pumpkin cake.
Dukan diet pumpkin cake
Directions:
Beat the eggs with the sweetener until fluffy. Add the flour, baking powder, spices and bran and mix. Add the pumpkin puree and mix again, well but gently. Pour into a pan lined with parchment paper. I baked mine in a 20×12 cm loaf pan. Place in an oven preheated to 180°C (350°F) and bake for about 30-40 minutes, or until a toothpick inserted into the cake comes out dry. Take it out of the oven. When the cake is cold, remove it from the pan. Mix the twaróg well with the sweetener and spread it over the cake.
Enjoy!
Non-Dukan cakes with pumpkin:
Pumpkin yeast bread/yeast cake
Pumpkin chocolate tart
Pumpkin chocolate tart
Pumpkin orange babka (Polish bundt-style cake)
5 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
Won't the cake fall if we take it out of the oven while it's still warm?
It shouldn't.
Aspartame isn't good for cooking and baking, because at high temperatures it loses its sweetness.
Exactly as "gingerbread" writes, you shouldn't use aspartame for anything heated! But let me give you a tip: in Germany there's a sweetener called HUXOL. I've known it for a few years and I really love it – it works for cooking and baking, doesn't turn bitter at high temps, doesn't lose its sweetness during baking/cooking, and doesn't have a weird aftertaste like some sweeteners do :)
It comes in liquid form (which is just perfect for using in the kitchen) and it's very economical if you buy the one-liter bottle. It also comes as a powder and in tablets.
Thanks for the tip :)