Purple potato pumpkin diced cake
Ingredients: butter,eggs,powdered sugar,low powder
- milk fragrance
- baking
- several hours
- senior
Steps for Purple potato pumpkin diced cake
1
Remove appropriate amount of pumpkin and purple sweet potatoes, peel and dice respectively. Beat the pumpkin in the microwave and maintain a certain hardness. Pour the purple sweet potatoes into the pan and steam them.
2
90 grams of butter soften at room temperature, add 50 grams of powdered sugar and stir until fluffy and white.
3
Add one egg and beat well before adding the next and stirring well. Add pumpkin puree and stir well.
4
Add sifted low flour and mix well, then add diced pumpkin and diced purple potatoes and mix well.
5
Coat the mold with oil, sprinkle some flour and pour in the batter. Middle level, 175 degrees, 40-45 minutes.
6
During the baking process, take it out when the surface of the cake is solidified and skinned, make an opening in the middle, and cover it with a piece of tin foil with the same opening in the middle to expose the opening part of the cake. Continue to bake in the oven until cooked. Of course, if you want to save trouble, you can also not add tin foil.