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 🙋🏼

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! 😋

Pumpkin Cake

Sweet corn Cake

Recipes