Pumpkin Cake

Pumpkin Cake - A Fragrant Delight for You and Your Loved Ones

Total preparation time: 60 minutes
Preparation time: 20 minutes
Baking time: 35-40 minutes
Number of servings: 8

Who doesn't love a dessert that entices the senses with warm aromas and fine textures? Pumpkin cake is a classic recipe, but with a modern twist, combining the natural sweetness of pumpkin with nostalgic flavors of cinnamon and nuts. It's a perfect dessert for any occasion, whether it's a family meal, a gathering with friends, or simply a personal treat.

Let's begin our culinary journey!

Necessary Ingredients

- 200 g peeled pumpkin (approximately 300 g with skin)
- 150 g sugar
- A pinch of salt
- A packet of baking powder
- 100 g butter
- 2 fresh eggs
- 100 ml orange juice (preferably sparkling)
- 300-320 g flour (adjust according to the moisture of the pumpkin)
- 100 g walnuts, roughly chopped
- One teaspoon cinnamon

Preparing the Pumpkin

1. Cleaning and Cutting the Pumpkin: Start by cleaning the pumpkin and cutting it into small cubes. This will help cook the pumpkin evenly in the microwave.

2. Microwaving: Place the pumpkin cubes in a porcelain bowl or a microwave-safe container. Sprinkle a pinch of salt over the pumpkin to enhance the flavors. Cover the bowl and microwave at 600W or 900W for 8-10 minutes, until the pumpkin becomes soft. (I used 8 minutes at 900W.)

3. Cooling the Pumpkin: After removing it from the microwave, place the pumpkin in a strainer and let it cool. It's important to drain the excess liquid, so be patient!

Preparing the Batter

4. Making the Pumpkin Puree: Once the pumpkin has cooled, mash it with a fork until you achieve a shiny, creamy puree. This will be the base of your cake.

5. Melting the Butter: In a small bowl, melt the butter in the microwave for about a minute. Let it cool slightly.

6. Beating the Eggs: In a larger bowl, beat the two eggs with the sugar and a pinch of salt for 5-7 minutes, until the mixture becomes light in color and the sugar completely dissolves.

7. Adding the Ingredients: Add the orange juice, melted butter, cinnamon, flour mixed with baking powder, and pumpkin puree. Use a mixer to combine everything well for 2-3 minutes, until you get a smooth and fluid batter.

8. Including the Walnuts: Finally, add the chopped walnuts to the batter and gently fold them in with a spatula, so they don’t break apart.

Baking the Cake

9. Preparing the Pans: Preheat the oven to 160°C with convection or 180°C without convection. Prepare two loaf pans either with parchment paper or greased with butter and dusted with flour.

10. Pouring the Batter: Divide the batter evenly between the two pans and level the surface with a spatula.

11. Baking: Place the pans in the oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Serving the Pumpkin Cake

Once the cake has cooled slightly, remove it from the pans and let it cool completely on a cooling rack. You can serve it plain, dusted with a little powdered sugar, or with a mascarpone cheese glaze. Give it an even special touch by adding some caramelized walnut pieces on top.

Tips and Variations

- For a more intense flavor: Add a pinch of nutmeg or ground ginger along with the cinnamon.
- Healthy substitutions: You can replace some of the flour with whole wheat flour for a more nutritious cake.
- For a moister dessert: You can add 50 g of Greek yogurt to the batter.

Nutritional Information

This pumpkin cake is not only delicious but also packed with nutritional benefits. Pumpkin is an excellent source of vitamin A, fiber, and antioxidants. Walnuts add healthy proteins and beneficial fats. On average, a serving of cake contains about 250-300 calories, depending on the ingredients used.

Frequently Asked Questions

- Can I use canned pumpkin? Yes, canned pumpkin is an excellent alternative. Make sure to choose one without added sugar.
- How can I store the cake? You can keep it in an airtight container at room temperature for 3-4 days or in the fridge for a week.
- Can it be frozen? Yes, the cake can be frozen. Wrap it well in plastic wrap and then in aluminum foil.

This pumpkin cake is not just a dessert, but a culinary experience that brings warmth and joy in every slice. So, I wish you happy cooking and enjoy every bite!