Pumpkin Cake

Pumking Cake  

This Halloween and Thanksgiving you can bring to your party this easy, nutritious and exotic tasty cake to your party! 🍁🍂

Dont throw out your pumpkins after Halloween 🎃 once you finish with decoration peel it and cut it in little cubes, you can either freeze them for later or boil them straight away.

You will need:

• 2 teaspoons of cinnamon  powder
• 500 grams of pumpkin (peeled,  cooked and made in pure)
• 5 eggs
• 300 grams grated Sabanero Hard Cheese
• 1/2 cup of milk
• 1 cup of sugar
• 1 teaspoon of vanilla

Preparation:   

pre heat oven at 200• centigrades

in a bowl mix the eggs with the sugar until creamy, add the cheese and the pumpkin until is mixed together, add cinnamon and te vainilla with the Milk.

Pour it in a greased tray for a cake of your preference shape.  

Bake at 200C for 30mins, check with a knife if it’s ready, if the knife comes out of the cake  dry is ready.

Let it cool down, then place it on the fridge for 10mins and take it out to be decorated.  

You can either place baking sugar on the top or decorate with little lines of chocolate.

THis pumpkin cake is also Gluten Free 😍 

try it out & tag us in Instagram or Facebook with the Hashtag #madewithsabanero 🙋🏼 

Pan de Bono- Version with Cassava flour.

Made with our Hard Cheese

Best to eat with a Hot Chocolate or a nice Coffee 

Pandebono, or pan de bono, is a delicious cheese bread, perfect for breakfast or an afternoon snack with coffee. It's a simple recipe made with cheese and two kinds of flour -- tapioca flour (cassava or yuca starch) and cornmeal. The precooked cornmeal called Harina Pan used to make arepas works well, as does regular cornmeal.

The dough is shaped into balls or rings, which puff up nicely in the oven even though there's no leavening ingredient. The pandebono are best when they're warm and soft, and they reheat very well in the oven.

Traditionally, pandebono is consumed a few minutes after baking while still warm with hot chocolate. If you'd like to serve them with a meal, the best entrees to eat with pandebono are savory foods like meats and other protein-rich foods; the balance of protein with the starchy bread is satiating and will leave you wanting more.

What You'll Need

• 1/2 cup white Harina Pan (pre-cooked cornmeal)

• 1 1/2 cup tapioca (cassava or yuca) flour

• 5 teaspoons sugar

• 2 cups grated Sabanero Hard cheese

• 1 egg

• 1 teaspoonful of salt

• Half cup of milk
• 2 spoons of butter
• 1 teaspoon of baking powder  

How to Make It

1. Preheat oven to 400 F. Grease a cookie sheet.
2. Mix the two flours and the sugar in a bowl.
3. Stir in the grated cheese and the eggs. Mix well with a wooden spoon.  add salt as needed.
4. Knead dough until smooth. If the dough seems too dry, add milk. The dough should be soft and pliable. Let dough rest for about 10 minutes, covered with plastic wrap.
5. Pull off sections of dough and roll into balls that are slightly larger than golf balls. To shape the dough into rings (rosquillas), first roll a piece of dough into a cylinder, then join the ends together to form a circle. The rolls do not have to be perfectly smooth - they will puff up during the last several minutes of baking. Bake for 20mins. 

Sweet corn Cake

 This sweet corn cake is a delicious and quick way to keep you cravings free and your kids & guests happy.

A Gluten Free option and nutritional alternative.

Ingredients

1 cup of Sugar

1 cup of milk

1 cup of grated Sabanero Hard cheese

450grs. Of Sweet corn

5 eggs

1 tsp. vanilla

3 tablespoons melted butter

1/2 tea spoon of baking powder  

Preparation

Step 1:

Blend the sweet corn kernels with the milk in the blender. (Or buy our Sweet corn dough)

Step 2:

Beat together butter and sugar until creamy.

Step 3:

To the butter mixture are incorporated one by one the eggs and the baking powder. Until mixed well.

Step 4:

Incorporate the liquefied corn and mix it with a wooden or plastic spoon, then add the Sabanero cheese, mix everything well.

Step 5:

Place the mixture in a mold prepared with butter and flour, or prepared with waxed paper.

Step 6:

Bake at 175 degrees C for about 55 minutes. Or until it is browned and punctured with a wooden stick, it comes out dry.

Let it cool down to get firmer.

Enjoy! 😋