Last weekend I made this cake with the pumpkin puree and some marron glacé crumbles that remained in sugar syrup after I've finished to caramelise last fresh chestnuts (I have deep frozen some too, but I don't want to scare Mr.M!!!). The combination of these two flavours is really perfect. I'm already thinking about an new recipe without "white flour", because I'd like to get more rustic texture and flavour. One medium size kabocha pumpkin is enough for tasty and dense soup for four people and for one small cake. This cake remains fresh and soft for few days and it's perfect with a cup of coffee!
Lately I've started to prepare all cakes and cookies using half of the ingredients, otherwise half of the cake get often eaten unwillingly. I never trow away food, because I really hate wasting food. As already said several times, it is too precious and there is too many people still starving in the world. We are very fortunate, food even become our hobby!
So cook what you can eat and if it's too much anyway, recycle your meals, I always do it! And you can also give it to someone and make other people happy too!
Lately I've started to prepare all cakes and cookies using half of the ingredients, otherwise half of the cake get often eaten unwillingly. I never trow away food, because I really hate wasting food. As already said several times, it is too precious and there is too many people still starving in the world. We are very fortunate, food even become our hobby!
So cook what you can eat and if it's too much anyway, recycle your meals, I always do it! And you can also give it to someone and make other people happy too!