Pumpkin cake with Greek yogurt and nuts: Cute and easy to do

Sand you're gonna make a typical pumpkin Halloween lantern, no wasting the inside. It's perfect for a thousand and one recipes, from salty to sweet. This time we suggest you make a pumpkin cake with Greek yogurt and nuts.

This is a To Good proposal. To Go, the application that fights food waste. According to data from the app, 85,000 tons of pumpkins are produced in Portugal per year. They also count that for every kilo of pumpkin it takes 336 liters of water. So it turns out to be a resource that is important not to waste. 

“ This year, the real scare must not be a pumpkin smiling at the window, but seeing food that could still be consumed end up in the trash. With a few simple gestures, we can continue to celebrate Halloween as we give food a second chance”, says Maria Tolentino, Country Director of Too Good To Go in Portugal.

See how to make this cake.

Pumpkin cake with Greek yogurt and nuts

Ingredients: 
500 g of wheat flour 
250 g of grated pumpkin 
200 g of sugar 
2 natural yogurts 
6 eggs 
100 ml extra virgin olive oil 
1 c. yeast dessert 
1 lemon scrape 
1 c. cinnamon tea 
1 c. vanilla extract tea 
100 g of nuts, roughly minced 
6 greek yogurts

Method of preparation: 
1- Beat the eggs with the sugar until you get a clear, cute and large mix. 
2- In another bowl, mix the natural yogurts with olive oil, lemon zest, vanilla and grated pumpkin. 
3- Wipe the flour with the yeast and cinnamon. 
4- Carefully wrap the mixture of yogurt in the beaten eggs. Then add the dry ingredients gradually, stirring only until you get a homogeneous mass. Add half the nuts. 
5- Pour the dough into a shape or tray lined with vegetable paper and oven-loaded, preheated at 175°C, for about 45 minutes. If you start browning too much, reduce the temperature to 160°C.  
6- Let it cool slightly before cutting. Serve each slice with a spoonful of Greek yogurt and finish with the remaining nuts. 

Read Also: Wet lemon cake with glacé: The recipe of Filipa Gomes

And another recipe with pumpkin

Pumpkin hummus
The recipe is very simple and suggested by BBC Good Food. See how it's done in less than nothing.

Ingredients: 
1 small pumpkin (about 500g)
Olive oil q.b. 
2 peeled garlic teeth
1⁄2 lemon squeezed
2 tablespoons of tahini paste
400 g of a can of chickpeas 
1 seedless red pepper and cut into slices
1 seedless yellow pepper and sliced

Method of preparation: 
1- Cut off the top of the pumpkin. Remove the seeds, then remove the pulp from the bottom and top. 
2- Start the oven at 200 degrees. Cut the pumpkin pulp into pieces and put it in a baking dish with garlic and olive oil. Season. Then put it in the oven for 45 minutes. Let it cool down.
3- Put the pumpkin in a food processor with everything in the baking pan. Add the lemon juice, the tahini paste and the chickpea. Season with salt and mix until you get a folder. You can add more olive oil if you think it's too thick. Place the humus in the pumpkin and serve with peppers cut into slices or slices of bread.