This pumpkin and nuts cake recipe is perfect for fall time with its rich, pumpkin sweet flavor and tender texture.
Pumpkin is one of the most typical vegetables of autumn and winter, with a sweet taste and a texture, once cooked, very soft. Therefore, it brings so much to any cake or cake. Combining it with nuts, it results in a delicious cake and perfect for a breakfast or a snack with a with a cup of tea, coffee or chocolate or even as a fantastic finale to a special occasion meal.
INGREDIENTS
- 250 g Pumpkin without crust or pips
- 150 g of sugar
- 1 baking powder
- 170 g flour
- 70 g sunflower oil
- 3 units of eggs
- lemon zest
- orange zest
- salt
- Walnuts
- Whole almond
- Hazelnuts
- Ground cinnamon
DIRECTIONS
- Preheat the oven to 180 ºC.
- In a large bowl, place the squash in pieces and mash very well with the blender. Add the sugar and mix again. If you prefer, you can grate the pumpkin and add it to the sugar directly.
- Add the three eggs, sunflower oil and beat a little more until the mixture became homogeneous.
- In another bowl, sift the flour and yeast with a strainer. Add it to the previous mixture, stirring very well until all the ingredients are perfectly integrated.
- In a smaller bowl, or even on a plate, flour the nuts. You can add them to the mix whole or chopped with a knife. Do it gently, with the help of a wooden spoon.
- Finally, add the cinnamon, the lemon and orange zest, moving with the same wooden spoon in a soft and enveloping way.
- Spread a removable mold with a little butter, sprinkle flour too so it does not stick to you and pour the mixture.
- Bake for 30 minutes.
- Before taking it out, check that it is well done by clicking with a stick. If it is still wet, leave it for five more minutes.
Enjoy your pumpkin and nuts cake! A delicious recipe for children to have for breakfast or snack at this time of year.
Pumpkin and nuts cake
Course: DessertCuisine: AmericanDifficulty: Easy6
servings20
minutes30
minutes92
kcalThis pumpkin and nuts cake recipe is perfect for fall time with its rich, pumpkin sweet flavor and tender texture.
Ingredients
250 g Pumpkin without crust or pips
150 g of sugar
1 baking powder
170 g flour
70 ml sunflower oil
3 eggs
Lemon zest
Orange zest
Salt
Walnuts
Whole almond
Hazelnuts
Ground cinnamon
Directions
- Preheat the oven to 180 ºC.
In a large bowl, place the squash in pieces and mash very well with the blender. Add the sugar and mix again. If you prefer, you can grate the pumpkin and add it to the sugar directly. - Add the three eggs, sunflower oil and beat a little more until the mixture became homogeneous. In another bowl, sift the flour and yeast with a strainer. Add it to the previous mixture, stirring very well until all the ingredients are perfectly integrated.
- In a smaller bowl, or even on a plate, flour the nuts. You can add them to the mix whole or chopped with a knife. Do it gently, with the help of a wooden spoon.
- Finally, add the cinnamon, the lemon and orange zest, moving with the same wooden spoon in a soft and enveloping way.
Spread a removable mold with a little butter, sprinkle flour too so it does not stick to you and pour the mixture. - Bake for 30 minutes.
Notes
- Before taking it out, check that it is well done by clicking with a stick. If it is still wet, leave it for five more minutes.
If you like this cake, here you have other cake recipes to try:
Black Forest Cake
You may also like
