Pumpkin Walnut Cake
AUTUMN IS COMING!
A few weeks ago I discovered the first pumpkins in the supermarket. For me that is always the first sign that autumn is coming nearer and nearer with huge steps. As much as I love summer with all the fresh fruit and hot days at the pool or lake I also enjoy the end of summer and beginning of autumn a lot. Everything gets a little more melancholic and calm and sometimes the light gives everything that beautiful golden warm glow! So how to spend those relaxed days better than with a slice of cake and a cup of fresh coffee or tea?
As far as my cakes are concerned I wanted to write up a recipe using pumpkin for some time now. Especially Hokkaido pumpkin with his rich orange color and the fact that you can eat it as a whole without peeling is one of my favorites. So this weekend I spent some hours in my kitchen experimenting with pumpkin. The result was this moist and delicious pumpkin walnut cake. Enriched with the flavors of cinnamon and nutmeg and only sweetened with a little brown sugar and agave nectar this box cake is the perfect breakfast or healthy snack. I mean it contains vegetables so it must be healthy right? So enjoy this recipe. I hope it will make the end of summer sweeter for you as well!
75 rice flour
105g teff flour
75g potato starch
60g brown sugar
1/4 + 1/8 teaspoon xanthan
3 teaspoons baking powder
1/4 + 1/8 teaspoon baking soda
1/4 + 1/8 teaspoon cinnamon
a pinch of nutmeg
1/4 + 1/8 teaspoon salt
300g hokkaido pumpkin
30g agave sirup
1,5 teaspoons lemon juice
Preheat your oven to 170 °C degrees.
Weigh 300g of raw pumpkin and cut it into small pieces. Cook the pumpkin about 10 minutes until it is done.
Mix all the dry ingredients except for 10g of walnuts in a big mixing bowl.
Mix the cooked pumpkin with 150g of water and puree it.
Now mix the rest of the wet ingredients add the pumpkin and stir everything shortly. As a last step mix together all the dry and wet ingredients until a homogenous dough is formed.
Fill the dough into your box form and topp it with the remaining 10g of walnuts.
Bake your cake at 170 degrees for about 45 minutes and enjoy the lovely smell coming out of the oven.
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