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Pumpkin cake with semolina on kefir

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Kitchen World
Calorie content 181.6 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 6.1 gr.
Fats * 6.4 gr.
Carbohydrates* 40.4 g
* per 100 gr. product
Pumpkin cake with semolina on kefir
Content

I want to share a recipe for pumpkin cake with kefir. Thanks to the use of kefir, the cake turns out to be lush, and cinnamon and vanillin give the delicacy a unique spicy aroma. A very simple recipe that even novice cooks and those who test for "you" can handle it.

Ingredients

Cooking process

step 1 out of 8
Using a mixer, beat the eggs for 2-3 minutes at medium speed until foam appears.
step 2 out of 8
Add kefir, mix thoroughly. It is better to take kefir out of the refrigerator in advance so that it reaches room temperature by the beginning of cooking.
step 3 out of 8
We transfer the mixer to the minimum speed, add sugar and semolina and knead until a homogeneous consistency is obtained. Semolina must be injected in small portions so that lumps do not form. Then add vanilla sugar and cinnamon.
step 4 out of 8
We continue to knead at low speed. We extinguish a quarter teaspoon of soda with boiling water and pour into the dough. Mix well.
step 5 out of 8
Grate the pumpkin pulp on a fine grater and gradually add it to the dough.
step 6 out of 8
Stir the resulting pumpkin mass into the dough with a tablespoon.
step 7 out of 8
Lubricate a baking dish with vegetable oil. Pour the dough into a mold and send it to brew in a warm place for 30 minutes. This is necessary so that the semolina absorbs moisture from the eggs and kefir.
step 8 out of 8
Preheat the oven to 180 degrees. We send the resulting dough to bake for 50 minutes until golden brown. Also, the readiness of the cake can be determined with a toothpick: if it remains dry when pierced, the cake is ready. We take the cake out of the mold, let it cool slightly, sprinkle with powdered sugar on top. Enjoy your tea!

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