Pumpkin cake
In Kerala, pumpkin or mathanga is commonly made into erissery which also finds its way into the traditional sadya. Since my daughter does not eat this, pumpkin cake is an approach to peak her interest in this lovely yellow-orange vegetable. The pumpkin puree can be prepared by steaming pieces of chopped pumpkin (sans skin, seeds and inner fibrous part) until tender and soft. Once it has cooled down, grind it coarsely. The cake might have a few small pieces of pumpkin here and there, but that's okay. Delve in, to know the rest of the process to achieve this super soft, unique cake. The background sketch by my daughter is of the Eurasian Hobby, a falcon. Our neighbor doctor, an avid birder had presented my daughter with a colored sketch of the bird. Here she is attempting to replicate the same. The ingredients of this fab cake.. Pumpkin puree - 3/4 cup All purpose flour - 1 and 1/2 cup Baking powder - 1 tsp Salt - 1/2 tsp Cinnamon powder - 1 tsp Dry ginger powder - 1/2 tsp Bu...