Spiced pumpkin cake

Spiced pumpkin cake

Torta di zucca speziata

By
From
The Italian Baker
Serves
6-8

This is not pumpkin pie as you know it. It is a lovely, dense and rich rustic cake, wonderful for a Sunday morning breakfast in autumn. It is delicately spiced and not too sweet, with the pine nuts contributing a slight crunch.

Ingredients

Quantity Ingredient

For the pumpkin

Quantity Ingredient
500g pumpkin
100g caster sugar

For the cake

Quantity Ingredient
100g butter, at room temperature
200g sugar
2 eggs
225g plain flour, sifted
2 1/2 teaspoons bicarbonate of soda
125ml milk, at room temperature
1 lemon, zest finely grated
1 teaspoon vanilla paste or extract
40g pine nuts

Method

  1. Preheat the oven to 180°C. Line a 20 cm springform cake tin with baking parchment.
  2. Deseed and peel the pumpkin, cut into chunks and spread out on a baking sheet lined with baking parchment. Sprinkle over the sugar and bake for 1 hour, until soft and cooked. Remove from the oven and allow to cool slightly. You want 150g cooked pumpkin for the recipe. Transfer the right amount to a sieve and press with the back of a spoon to extract some of the excess water. Transfer the pumpkin to a food processor and blend to a purée. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a mixing bowl and a wooden spoon), beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, and beat until the mixture is doubled in size. Fold in the sifted flour and bicarbonate of soda, then add the pumpkin purée and stir to combine. Stir in the milk, lemon zest and vanilla. Finally, fold in half the pine nuts.
  4. Transfer the mixture to the prepared tin, sprinkle the remaining pine nuts all over the surface of the cake and bake on a lower shelf of the oven for about 40–45 minutes until dark golden and cooked through.
  5. Leave to cool in the tin for 30 minutes before inverting on to a plate to serve.
Tags:
baking
cakes
biscuits
Italian
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