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Кекс с тыквой двухцветный

Two-Tone Pumpkin Cake

A moist two-tone cake: pumpkin batter with a hint of lemon layered with chocolate batter made with buttermilk. Pretty and wholesome.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Muffins and loaf cakes
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

Pumpkin batter
  • 220 g pumpkin puree
  • 75 g sugar
  • 50 ml vegetable oil
  • 1 ml lemon essence
  • 1 egg
  • 1 tsp baking powder
  • 150 g flour
  • 1 pinch salt
Chocolate batter
  • 60 g margarine softened
  • 120 g sugar
  • 2 eggs
  • 50 ml buttermilk
  • 125 g flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder

Method
 

Pumpkin batter
  1. In a bowl, combine the pumpkin puree with the sugar, vegetable oil, and egg. Add the essence and a pinch of salt.
  2. Sift in the flour with the baking powder and stir with a spoon until smooth.
Chocolate batter
  1. Cream the softened margarine with the sugar. Add the eggs and buttermilk and beat with a mixer until smooth.
  2. Add the flour, sifted with the cocoa powder and baking powder, and mix with a spoon.
Assembly and baking
  1. Using a spoon, alternate spoonfuls of both batters into the pan.
  2. Bake in the oven at 180C for one hour. Check for doneness with a skewer. Let the finished cake cool - and it's ready to eat. Bon appetit!

Notes

Alternate the batters spoonful by spoonful for a striking pattern in the cross-section.