Cake with cottage cheese butter and pumpkin on oat flour

We start with the preparation of the pumpkin, which will need to be baked. It is better to do this in advance. The pumpkin is baked in the oven at 180 degrees for an hour. Instead of baking, the pumpkin can be boiled, but the taste of the pie in this case will be slightly different. It will also turn out delicious, but its taste will be a little less refined. Baked pumpkin pieces are crushed into puree using a blender. You can even leave the pumpkin raw by simply grinding it into a puree and draining the juice that has been released. This is especially true of ripe and sweet pumpkin. An important condition is that the pumpkin must be crushed very well, otherwise there is a great risk that it simply will not bake. The color of the finished cake depends on the color of the pumpkin and its variety. The darker the pumpkin, the darker and orange the pie will be.

Wash the raisins thoroughly under running water, then pour warm clean water and leave for 15 minutes. After that, we wash the raisins again and dry it with a paper towel.

Cottage cheese, eggs and butter should be at room temperature, so we take them out of the refrigerator in advance. Add cottage cheese to pumpkin puree. Cottage cheese must first be rubbed through a sieve for greater tenderness and uniformity. We also add softened butter. Mix everything thoroughly with a spoon. The mass should be smooth and uniform in consistency.

Pour flour. If there is no ready-made oat flour, you can grind oat flakes with a coffee grinder or even just a blender. You can also use ordinary wheat flour, but the plus of oatmeal is that the pie will not contain gluten. Mix everything for 30 seconds. Keep in mind that both pumpkin and cottage cheese may have different humidity, so flour (both oatmeal and wheat or any other, may require both more and a little less).After we break the egg (it is better to do this in a separate container, and then add it to the dough so as not to inadvertently spoil the dough with a stale egg), mix everything for another 30 seconds. Add the remaining eggs one at a time, stirring the dough for 30 seconds each time.

Next, put the prepared raisins in the dough and mix everything well. The form is lined with parchment (a shape with a diameter of 22 cm is perfect). We spread the dough into it and put it in the oven, preheated to 180 degrees, for 15 minutes. After that, we lower the temperature to 120 degrees Celsius and bake the pie for 1 hour. If the pie is not ready yet, increase the time by another 20 minutes. The time depends on the characteristics of the oven.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

The pie is ready. We leave it to stand in the oven turned off for 10-15 minutes, and then it can be served on the table. The pie is perfectly stored in the refrigerator until the next day and even acquires new flavors.

Bon appetit!