Easy Pumpkin and Walnut Cake
Discover my all-time favorite seasonal recipe: a simple, quick, and delicious pumpkin and walnut cake. This unique recipe features raw pumpkin instead of puree, resulting in a low-fat cake with a subtle pumpkin and cinnamon aroma.
Try a variation by pouring the batter into a large baking tray to create delightful triangles, as shown in the final step photo.
Ingredients
●
Pumpkin
400 g
raw pumpkin, peeled and seeded
●
Chopped walnuts
0.5 cups
●
Baking powder
10 g
1 sachet
●
Cinnamon powder
0.5 tsp
optional
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Step by step
Step 1
Grate the pumpkin using a small grater or food processor.
Step 2
The pumpkin should look like this after processing.
Step 3
Whisk the eggs and sugar together until well combined.
Step 4
Incorporate the grated pumpkin and oil into the egg mixture.
Step 5
Add in the flour and baking powder, whisking continuously to avoid any lumps.
Step 6
Lastly, fold in the walnuts. You can also add cinnamon at this stage, if desired.
Step 7
Transfer the batter into a 28 cm round baking tray lined with baking paper.
Step 8
Bake in a preheated oven at 180°C (356°F) for 35-40 minutes.
Test with a toothpick to ensure it's fully cooked.
Step 9
Optionally, you can dust your cake with powdered sugar. Allow it to cool before serving.
Step 10
Alternatively, you can pour the batter into a large oven tray lined with baking paper for a quicker bake time of 20-25 minutes.
Step 11
You can slice the cake into triangles for a different presentation. The texture resembles gingerbread but is slightly softer.
Enjoy your meal!
Quantity:
1 kg
Prep time:
40 min
Difficulty:
easy
Ready in:
15 min
Publish date:
