Name: Pumpkin Oats Cake recipe by Mohammed Sherief at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 cup pumpkin peeled and grated; 1/4 cup grated jaggery; 1/2 cup wheat flour; 2 Tbsp fine semolina; 2 Tbsp quick roll oats; 1 Tbsp milk; 1/4 tsp grated nutmeg; 1 small pinch of salt; 1/2 tsp baking powder; 2 pinch of baking soda; 4 tsp clarified butter; 1 Tbsp almond flakes; 1 cherry

Ingredients Serving: 8

1 cup pumpkin peeled and grated
1/4 cup grated jaggery
1/2 cup wheat flour
2 Tbsp fine semolina
2 Tbsp quick roll oats
1 Tbsp milk
1/4 tsp grated nutmeg
1 small pinch of salt
1/2 tsp baking powder
2 pinch of baking soda
4 tsp clarified butter
1 Tbsp almond flakes
1 cherry

Instructions

Peel and then grate the pumpkin. Remove seeds & make pulp.
Combine the grated pumpkin and 2 tsp of ghee in a microwave proof bowl
Microwave for 3 minutes. Add jaggery and mix together.
Again microwave for 20 seconds.
Add wheat flour, semolina, oats, milk, nutmeg, salt, baking soda, baking powder to the pumpkin mixture and mix well.
Rest this mixture for 10 minutes. Preheat oven. (If using microwave convection oven, use convection mode).
Take a microwave proof bowl, grease with little ghee & pour this mixture in it.
Sprinkle little ghee on it. Bake for 20 minutes on 200°C.
Put out this cake up side down in a microwave proof plate, sprinkle little ghee & almond flakes on it.
Bake again for 20 minutes on 200°C.
Garnish with a cherry.

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