Pumpkin cake

Ingredients

• 500 gMantuan pumpkin flesh
• 35 gsugar
• 1 sprigrosemary
• 3medium eggs
• 150 mlvegetable seed oil
• 150 gbrown cane sugar
• 175 g00 flour
• 75 gground almonds
• 100 mlwhole milk
• 16 gbaking powder
• 1 pinchground cinnamon
• 150 gchopped hazelnuts
• as neededicing sugar

Instructions

1. 1

   Prepare pumpkin

   Remove the pumpkin’s outer skin with a sharp knife, scoop out the seeds and cut the flesh into slices that are not too thin.

2. 2

   Roast pumpkin

   Arrange the slices on a baking tray lined with baking paper. Put a few rosemary needles on each slice, sprinkle with the 35 g sugar and bake in a preheated conventional oven at 180°C for 60 minutes, or in a fan oven at 160°C for about 50 minutes. Once the pumpkin is lightly toasted and soft, remove the rosemary sprigs.

3. 3

   Drain and whisk

   Pass the cooked pumpkin through a sieve to remove excess water. In a separate bowl, beat the eggs with an electric whisk, add the brown sugar and continue whisking until the sugar dissolves.

4. 4

   Add dry ingredients

   Sift the 00 flour into a small bowl and mix in the baking powder. Add the ground almonds to the egg and sugar mixture, then add the flour mixture.

5. 5

   Mix in pumpkin

   Keep whisking and pour in the oil in a thin stream. When the dry ingredients are incorporated, mix in the cinnamon and then add the pumpkin flesh.

6. 6

   Finish the batter

   Mix carefully, then add the milk and continue stirring. Add the chopped hazelnuts last and fold them into the batter.

7. 7

   Bake the cake

   Grease a 24 cm cake tin and line it with baking paper. Pour in the batter and bake in a preheated conventional oven at 180°C for 40 minutes, or in a fan oven at 160°C for about 30 minutes.

8. 8

   Cool and serve

   Take the cake out of the oven and leave it to cool slightly before removing it from the tin. Let it cool completely, then dust with icing sugar before serving if desired.

What is pumpkin cake?

Pumpkin cake is a sweet bake made with cooked pumpkin folded into a cake batter. Pumpkin cakes appear in many home-baking traditions, so this version is best understood as a particular take rather than a single classic with one origin.

Here, Mantuan pumpkin is roasted with rosemary and a little sugar before being mixed with almonds, cinnamon and hazelnuts. Roasting and draining the pumpkin help keep the crumb flavourful without making the batter watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 0g protein, 48g carbs, 38g fat.

The flour, sugar and pumpkin supply most of the carbohydrates, while the oil, almonds and hazelnuts contribute much of the fat; eggs, nuts and milk also provide some protein. Pair a slice with plain yoghurt or fruit for a more balanced plate.

Roasting the pumpkin

Cut the pumpkin into reasonably even slices so they soften at a similar pace. The rosemary and sugar roast with the slices, adding fragrance and a little sweetness.

Roast until the flesh is soft and lightly toasted, then remove the rosemary sprigs. Passing the pumpkin through a sieve is an important follow-up: it removes excess water before the pumpkin goes into the batter.

Building the batter

Eggs and brown sugar are whisked first, helping distribute the sugar through the mixture. Ground almonds go in before the sifted 00 flour and baking powder.

Pour in the oil gradually while whisking, then add the cinnamon and drained pumpkin. Stir in the milk and fold through the chopped hazelnuts at the end so they are spread throughout.

Getting the bake right

Use a 24 cm tin as specified so the batter has the right depth for the stated baking time. The method calls for 180°C in a conventional oven for 40 minutes, or 160°C in a fan oven for about 30 minutes.

Ovens vary, so use the times as a guide and check that the cake is cooked through before taking it out. Let it cool slightly in the tin before turning it out, then cool completely before adding icing sugar.

Flavour and texture

The pumpkin gives the cake its soft, moist character, while ground almonds add a tender, substantial crumb. The oil helps keep the texture supple, and the brown cane sugar brings a deeper sweetness than white sugar alone.

Chopped hazelnuts provide little crunchy contrasts in each slice. Dust the icing sugar on only when the cake is cool, so it remains visible rather than melting into the surface.

Serving and timing

The full preparation includes about 60 minutes to roast the pumpkin, followed by mixing and a separate bake of 40 minutes in a conventional oven. Allow extra time for the cake to cool before serving.

Serve a slice with tea or coffee for breakfast or afternoon tea. For a more filling plate, pair it with plain yoghurt or fresh fruit.

Recipe notes & tips

• Cut the pumpkin into even slices so they roast at a similar rate.
• Sieve the cooked pumpkin well to remove excess moisture before mixing the batter.
• Add the oil in a thin stream while whisking to help it combine with the eggs and dry ingredients.
• Line the 24 cm tin with baking paper to make the cake easier to remove.
• Let the cake cool fully before dusting it with icing sugar.

Variations

• Citrus zest: Add a little finely grated orange zest for a bright note.
• Different nuts: Replace the hazelnuts with chopped walnuts for a change of crunch.
• More spice: Add a small amount of ground ginger alongside the cinnamon.
• No rosemary: Leave out the rosemary if you prefer a simpler pumpkin flavour.
• Plain topping: Skip the icing sugar for a less sweet finish.

Common mistakes to avoid

• Wet pumpkin: Sieve the cooked flesh well so excess water does not weigh down the batter.
• Uneven slices: Cut the pumpkin evenly to help it soften at the same rate.
• Overmixing: Once the ingredients are combined, stop mixing to avoid making the cake heavy.
• Wrong tin size: Use a 24 cm tin so the cake bakes to the intended depth.
• Dusting too soon: Wait until the cake is completely cool or the icing sugar may disappear into the surface.

How to store

Keep the cooled cake covered in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Bring slices to room temperature before serving, or warm them briefly in a low oven.

Frequently asked questions