How to make
The pumpkin is grated and mixed with the brown sugar, vanilla sugar, both types of milk, oil, citrus juices and their peel, grated on a fine grater.
Add the flour and baking powder and mix very well, so that there are no lumps. Finally, add the semolina and mix again, until a homogeneous mixture is obtained. The mixture should be rather thin, because during baking the semolina will swell and absorb the liquid.
Pour the pumpkin mixture into a baking pan with a diameter of 10″ (26 cm), covered with baking paper. The paper should also be greased. Sprinkle the pistachios on top, by stirring lightly, so that they do not stand completely on the surface and most of them sink inwards. Sprinkle brown sugar on the surface.
The vegan cake is baked in a preheated oven at 360°F (180°C) for about 40 minutes or until it is fully baked. It almost does not rise, which is understandable considering the products, but it becomes slightly moist, very aromatic and tasty.
If desired, it can be syruped to make it juicy and even sweeter.
Enjoy!
