由於明天要回鄉了，所以要把冰箱裡不能藏太久的蔬果都消耗掉！
那天明知道不太可能把那個南瓜在2天內吃完，媽咪還是手癢癢買了下來！
煮了一次南瓜湯，還剩很多，就開始南瓜蛋糕食譜的搜索行動。。。
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| “折騰”了一輪，終於出爐了！ 很香，真的很香。。。 |
雖然賣相（龜裂的表面）有點“抱歉”，但味道和口感真的。。。無話可說！連平時不怎麼捧場的爹地，也豎起拇指，大贊“可以跟OUG那當butter cake * 媲美”，呵呵呵。。。 (^.^)v
* 隆市裡的某個住宅花園的茶餐室外面專賣butter cakes和marble cake的檔口！價錢蠻貴，但很好吃（至少很合媽咪和她老公口味）！
但，對偏好牛油(butter)的媽咪來說，唯一的遺憾就是牛油味不夠。因為媽咪打算把蛋糕帶回去給不能接受牛油味的媽媽和家婆分享，所以換成了『白蘭他』。
Pumpkin Cake Recipe
(intelligence property of Alex Goh posted in My Kitchen)
A) 250g Unsalted Butter [replaced with Planta]
180g Castor Sugar
B) 3 pcs. Large Eggs
C) 150g Steamed Pumpkin (mashed)
D) 300g Self-raising Flour [replaced with cake flour + 1 tsp baking powder + 1 tsp baking soda]
20g Corn Flour
(sieve the flour together)
Pinch of salt
E) 60g Milk
F) 150g Pumpkin (peeled & diced)
G) Pumpkin slices, for topping (optional)
Pineapple-cane Sugar (optional) [used honey instead]
Methods:
Methods:
- Preheat oven to 175ºC. Line and grease the baking pan (7"x7").
- Cream butter together with sugar until light and fluffy.
- Add eggs, one at a time, and cream until light and smooth or the colour turned pale.
- Stir in mashed pumpkin and mix until well blended.
- Fold in the sieved flour and salt to the mixture alternate with milk. Mix until well combined.
- Stir in diced pumpkins.
- Transfer the batter in to baking pan, arrange pumpkin slices on the surface and sprinkle with pineapple-cane sugar. You may also add some pumpkin seeds.
- Bake for 50 to 60minutes or until it is cooked. Cool on rack. [my oven took 65min.]
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| 人家說“無三不成禮” 這也是媽咪的第3個南瓜蛋糕。第1個，是完全沒有南瓜味道的蒸蛋糕； 第2次是南瓜芝士蛋糕，雖然味道很特別，但那是芝士在作怪！ 這次，是色香味俱全的南瓜烤蛋糕！yayyy!! |
小插曲：
小妞今天特別地乖，媽咪忙著烘培，她自己坐在沙發上看Hi-5直到不知不覺睡著了。蛋糕混料快打好時，媽咪才驚覺她睡著了，見她坐著睡得好像很辛苦就想把她抱進房裡睡，怎知一抱，小妞被嚇著，哭了起來，結果媽咪被她捉著“陪睡”，害得媽咪心裡七上八下的，擔心那蛋糕不知會不會因為被拖延時間送進烤爐而毀於一旦。。。
