Pumpkin & Almond Spiced Cake

Pumpkin & Almond Spiced Cake
  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time50 Minutes
  • Cooking methodOven
  • CuisineMediterranea


  • 500 gpumpkin (pulp)
  • 200 gspelt flour (or white flour type 0)
  • 100 gground almond
  • 180 gdark muscovado brown sugar
  • 80 mlcold pressed sunflower oil
  • 4eggs
  • 1vanilla pod
  • 15 gbaking powder
  • 2 spoonsRum
  • 1 teaspoonground cinnamon
  • 1 teaspoonground cardamom


  1. Pumpkin & Almond Spiced Cake

    – cut the pumpkin pulp in small cubes and put it in a saucepan together with 100gr sugar, the rum and the seeds from the vanilla pod;
    – put the saucepan onto a stove, cover it with a lid and cook on medium heat;
    – cook until the pumpkin becomes soft and most of the liquid has been absorbed;
    – remove the pan from the stove and blend the cooked pumpkin with a blender till you get a smooth cream;
    – separate the egg whites form the yolks in two distinct bowls;
    – add the remain 80g sugar to the yolks and whip until you get a frothy cream;
    – add the oil and mix well;
    – now add the previously obtained pumpkin cream and mix well till you get a smooth cream;
    – take the bowl with the egg whites and whip them until stiff;
    – take another large bowl and sift the flour and baking powder onto it;
    add the ground almonds and the ground spices and mix well;
    – now pour the cream you made with the pumpkin and the yolks onto the flours, and fold gently till you get a smooth dough;
    – now pour the whites and fold gently to incorporate them in the dough;
    – pour the obtained cake dough onto a greased baking powder of 24cm diameter;
    – bake at 170 degrees for about 50 minutes;

  2. Pumpkin & Almond Spiced Cake
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