Gato zironmon

Name: Gato zironmon
Prep time: 25 min
Cook time: 50 min
Total time: 120 min
Yield: 8
Cuisine: Seychelles
Ingredients: 300 g cooked, cooled, well-drained unseasoned pumpkin purée; 180 g plain wheat flour; 8 g baking powder; 80 g brown sugar; 60 g butter, melted then cooled slightly; 2 medium eggs, about 100 g without shells; 60 ml semi-skimmed milk; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; A small pinch of ground nutmeg; 1 teaspoon finely grated zest from a washed orange; A small pinch of salt

A moist pumpkin cake with vanilla, orange zest and gentle spices, yielding eight plain slices without frosting.

Ingredients

300 g cooked, cooled, well-drained unseasoned pumpkin purée
180 g plain wheat flour
8 g baking powder
80 g brown sugar
60 g butter, melted then cooled slightly
2 medium eggs, about 100 g without shells
60 ml semi-skimmed milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
A small pinch of ground nutmeg
1 teaspoon finely grated zest from a washed orange
A small pinch of salt

Preparation

Start with 300 g ready cooked, cold, drained, unseasoned purée. Its advance preparation and cooking are not included in this recipe timing.

Preheat a conventional oven to 175 °C. Line a round 20 cm tin with baking paper, without extra uncounted butter.

Whisk eggs with 80 g sugar, then add purée, cooled melted butter, milk, vanilla and orange zest. Butter must not be hot.

Mix flour, baking powder, cinnamon, nutmeg and salt separately. Fold into wet ingredients just until no dry flour remains.

Bake about 45–50 minutes. A clean skewer inserted centrally must emerge without raw batter. Cover the top lightly if browning too quickly and extend baking if needed.

Rest about 10 minutes in the tin, turn out carefully and cool another 35 minutes on a rack. Cut eight slices; cool longer for a neater cut if necessary.