Pumpkin Cake Recipe
Category: Desserts
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Mantovana pumpkin (peeled and deseeded) | 500g |
| Granulated sugar | 35g |
| Rosemary sprig | 1 |
| Eggs | 3 |
| Sunflower oil | 150ml |
| Brown sugar (unrefined) | 150g |
| All-purpose flour (00) | 175g |
| Almond flour | 75g |
| Whole milk | 100ml |
| Baking powder | 16g |
| Ground cinnamon | 1 pinch |
| Hazelnut granules | 150g |
| Powdered sugar | to taste |
Instructions
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Prepare the pumpkin: Begin by preparing the pumpkin. Use a sharp knife to remove the tough outer skin and scoop out the seeds. Once cleaned, cut the pumpkin into slices and place them on a baking tray lined with parchment paper. Arrange a few sprigs of rosemary on top of each pumpkin slice and sprinkle with granulated sugar. Bake the pumpkin in a preheated static oven at 180°C (350°F) for about 60 minutes, or 50 minutes if using a fan-assisted oven at 160°C (320°F). The pumpkin should be tender and lightly caramelized. Once baked, remove the rosemary sprigs, then pass the pumpkin through a sieve to eliminate any excess water and achieve a smooth, thick purée.
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Mix dry ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. Set aside. In another small bowl, combine the almond flour, ground cinnamon, and hazelnut granules.
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Prepare the wet ingredients: Crack the eggs into a large mixing bowl. Add the brown sugar and granulated sugar. Beat the mixture with an electric whisk until the eggs are well incorporated and the sugar dissolves, creating a smooth, frothy mixture.
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Incorporate the dry ingredients: Gradually add the sifted all-purpose flour mixture into the wet ingredients. Mix until smooth. Next, fold in the almond flour, cinnamon, and hazelnut granules mixture.
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Add oil and pumpkin: While mixing, slowly add the sunflower oil in a steady stream. Continue whisking until the batter is smooth and well combined. Gently stir in the pumpkin purée. Mix everything together thoroughly, ensuring that the pumpkin is evenly distributed throughout the batter.
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Add milk: Slowly incorporate the whole milk into the batter, ensuring a smooth and creamy consistency. The batter should be slightly thick but easy to pour.
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Prepare the cake pan: Grease a 24 cm (9-inch) round cake pan and line it with parchment paper to prevent sticking. Pour the batter into the prepared pan, smoothing it out with a spatula to ensure even distribution.
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Bake the cake: Place the pan in a preheated oven at 180°C (350°F) for approximately 40 minutes. If using a fan-assisted oven, lower the temperature to 160°C (320°F) and bake for 30 minutes. To check if the cake is done, insert a toothpick or cake tester into the center; it should come out clean when the cake is fully baked.
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Cool and serve: Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Dust the top with powdered sugar just before serving for an elegant finish.
This pumpkin cake is a perfect blend of natural sweetness from the pumpkin, the rich texture from almond flour, and the warm, comforting flavors of cinnamon and rosemary. The hazelnut granules provide a delightful crunch that pairs beautifully with the moist cake. This cake can be enjoyed as a dessert or an afternoon snack, and it’s guaranteed to be a crowd-pleaser during fall gatherings or holiday celebrations.
