Pumpkin, walnut and almond cake

If autumn were a cake, this would be it.

This pumpkin, walnut, and almond cake is like a warm hug from your favorite sweater: soft, nutty, just sweet enough, and perfect with a hot cup of tea, coffee, or even a cozy glass of warm milk (yes, we’re going full grandma vibes here and loving it).

The best part? It’s super simple to make. The pumpkin keeps it moist, the nuts add a lovely crunch, and the whole thing tastes like fall decided to move in and never leave.

Bake it for a weekend treat, a holiday gathering, or just because your kitchen needs to smell amazing.

Ingredients: (for a 25 cm baking tray)

• 250 g brown sugar (with this amount, the cake won’t be very sweet – if you prefer it sweeter, feel free to increase the sugar quantity)
• ~600 g peeled pumpkin
• ~400 g flour
• 2–3 tablespoons coconut oil
• A mix of walnuts and almonds
• 2 teaspoons cinnamon
• 1 packet vanilla sugar
• 2 packets of baking powder
• 3 eggs

Preparation:

In a wok or large pot, sauté the pumpkin in coconut oil for a few minutes until it starts to soften. Add a small cup of water and continue cooking until the pumpkin is fork-tender. Once cooked, blend it into a smooth purée using a blender. Set the purée aside. Meanwhile, preheat the oven to 180°C and let it heat up.

Toast the walnuts and almonds in a dry pan, just long enough to brown them lightly. Set them aside to cool.

In a bowl, use a mixer to beat the eggs with the brown sugar and vanilla sugar until the sugar dissolves completely. Once the sugar is fully dissolved, add the pumpkin purée and baking powder, then mix everything together.

Next, add the flour and mix until all the ingredients are fully combined. Then, fold in the walnuts, almonds, and cinnamon, stirring everything together with a spoon.

Pour the batter into a springform pan lined with baking paper at the bottom. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely (or at least as much as you can resist) before slicing it into portions.

If you try the recipe, let me know how you liked it! 😊

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