This cake, which has been a big hit in our home, is easy to make and I can promise you it’s one of the most delicious pumpkin cakes I have ever had 😉.
For this recipe I ground pumpkin seeds and almonds. If you don’t have a grinder at home, you can simply buy grounded almonds and leave out the pumpkin seeds.
Those who know me know that I try not to use canned foods and so I make the pumpkin puree in this recipe myself. However, you can of course use canned pumpkin puree if that is more convenient for you.
250g pumpkin purée
100g shelled almond
100g pumpkin seeds, and some extra for garnishing
10 cardamom pods
½ tbsp ground cinnamon
1 tbsp vanilla paste or extract
60 ml extra virgin olive oil
1 tsp baking powder
1 tsp baking soda
60g corn starch
A small pinch of salt
Grind the almonds and pumpkin seeds separately in small portions. For best results, use a spice grinder. However, if you don’t have a spice grinder then use a food processor and make sure you grind the nuts fully but not so much that the oil contained in the nuts is not released. Set aside.
Remove the seeds from the cardamom pods and ground them to a fine powder using a pestle and mortar. Set aside.
Pre-heat the oven to 160°C fan/350°F/Gas 4. Grease an 20cm round cake tin, line the base with greaseproof paper and grease the sides with butter.
Whisk the eggs, honey, cardamom, cinnamon, and vanilla paste until fully mixed (approximately 3-4 minutes).
Add the pumpkin purée and olive oil and whisk further for 4-5 minutes or until you reach a creamy consistency.
Add the grounded pumpkin and almonds, followed by the baking powder, baking soda, corn flour and a pinch of salt and whisk for a couple of minutes or until all the ingredients are fully mixed.
Pour the mixture into a greased and lined cake tin. Garnish with some pumpkin seeds on top and bake for 20-25 minutes or until the cake has risen and is cooked through (the cake is cooked through when a skewer inserted into the centre of the cake comes out clean).