Cook the pumpkin in the oven until tender then blend it until you get a smooth puree. Mix room temperature egg, oil and vanilla extract with the pumpkin puree and set asside.
Sift flour, baking soda and baking powder. Combine cardamom, ginger, nutmeg and sugar and mix.
Gradually add dry ingredients into the pumpkin mix and stir gently.
Transfer the batter into a baking tray (my 22 x 33 cm) lined with baking paper and bake for 35 to 40 minutes in the preheated static oven at 175 °C or until the toothpick inserted into the center of the cake comes out clean.
Mix three types of milk and set asside.
Take the cake out from the oven and let it cool down completely. If necessary, make the surface even by cutting of any created bump and then reverse it in the pan. Prick the surface of the cake with a fork and cover completely with milk mixture that you have prepared earlier.
Soak the cake for a couple of hours with prepared milk until it absorbs as much as possible. Remove any advanced milk (me 1/2 cup) cover the baking tray with the plastic wrap and let it rest all night in the refrigerator.
The next morning whip the cream then add vanilla extract, cinnamon and icing sugar and whip briefly.
Garnish the cake with the prepared cream, some cinnamon and serve.
Notes
8 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1cakeCalories: 111kcal
Keyword butter free cake, cake with oil, condensed milk, easy cake, pumpkin, traditional recipe