Discover my all-time favorite seasonal recipe: a simple, quick, and delicious pumpkin and walnut cake. This unique recipe features raw pumpkin instead of puree, resulting in a low-fat cake with a subtle pumpkin and cinnamon aroma.
Try a variation by pouring the batter into a large baking tray to create delightful triangles, as shown in the final step photo.
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Grate the pumpkin using a small grater or food processor.
The pumpkin should look like this after processing.
Whisk the eggs and sugar together until well combined.
Incorporate the grated pumpkin and oil into the egg mixture.
Add in the flour and baking powder, whisking continuously to avoid any lumps.
Lastly, fold in the walnuts. You can also add cinnamon at this stage, if desired.
Transfer the batter into a 28 cm round baking tray lined with baking paper.
Bake in a preheated oven at 180°C (356°F) for 35-40 minutes.
Test with a toothpick to ensure it's fully cooked.
Optionally, you can dust your cake with powdered sugar. Allow it to cool before serving.
Alternatively, you can pour the batter into a large oven tray lined with baking paper for a quicker bake time of 20-25 minutes.
You can slice the cake into triangles for a different presentation. The texture resembles gingerbread but is slightly softer.
Enjoy your meal!
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