Butternut pumpkin and almond cake When the days shorten and the air turns crisp, there’s only one way to warm the heart: turn on the oven.
Today I bring you into my kitchen to discover a recipe that transforms the butternut pumpkin (the sweet, pear-shaped variety) into a fragrant, fluffy cloud.
This is not the usual pumpkin cake. Here the creamy flesh of the butternut meets the crunch of sliced almonds, which toast in the oven creating a golden, irresistible top.
It’s a worry-free dessert: no butter, lots of natural moisture from the pumpkin, and a vibrant orange color that instantly cheers you up.
Whether for a slow breakfast or an afternoon snack with a steaming cup of tea, this cake is the very essence of the season. Get your beaters ready—the wonderful aroma is about to fill your home!
Other pumpkin recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients — Butternut Pumpkin and Almond Cake
- 1 cup butternut pumpkin (weighed raw and cleaned (about 250 g))
- 3 eggs
- 3/4 cup granulated sugar (about 150 g (≈ 5.3 oz))
- 2 1/2 cup all-purpose flour (00) (about 300 g)
- 7 tbsp sunflower seed oil (about 100 ml (≈ 3.4 fl oz))
- 1 sachet baking powder for cakes
- 2 tbsp sliced almonds
- 1/2 cup pecans (about 50 g (≈ 1.75 oz))
- 1 lemon and orange zest (zest of 1 untreated lemon and 1 untreated orange, grated)
Tools — Butternut Pumpkin and Almond Cake
- Hand mixer
- Kitchen scale
- Baking pan
Steps — Butternut Pumpkin and Almond Cake
The butternut pumpkin and almond cake is a soft dessert often made without butter to highlight the pumpkin’s natural sweetness.
Here are the main steps to make it.
Cleaning: Wash the pumpkin, remove the seeds and cut it into cubes. The butternut’s skin is thin and can be left on if organic, or removed easily with a vegetable peeler.
Cooking/Puree: Steam or roast the pumpkin until tender, then blend it to obtain a smooth puree. Some modern recipes suggest blending it raw with the oil for a moister texture.
Whip the eggs: In a large bowl, whip the eggs with the sugar using the electric mixer for at least 5 minutes, until the mixture is pale and frothy.
Add the liquids: Gradually stream in the seed oil and the previously prepared pumpkin puree, continuing to fold gently.
Add the dry ingredients: Gradually fold in the sifted flour and baking powder, along with the orange and lemon zest.
Prepare the pan: Butter and flour (or line with parchment paper) a pan, usually about 9.5 inches. Pour in the batter and sprinkle the sliced almonds and the broken pecans on top, finishing with a dusting of powdered sugar.Bake: Bake in a preheated oven at 356°F (180°C) for about 40 minutes. Always do the toothpick test: it should come out dry.
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In short, this butternut pumpkin cake is the perfect comfort for cold afternoons. Whether as an energizing breakfast or an afternoon snack with a steaming cup of tea, its simplicity will win you over at the first bite. Try it and tell me in the comments if you added your personal touch, like chocolate chips or an extra dusting of cinnamon. Happy baking!
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STORAGE AND TIPS
To keep this cake as soft as possible, store it under a glass dome or in an airtight container for 3–4 days. If you want to serve it as an after-dinner dessert, try pairing each slice with a dollop of whipped cream.
To enhance the orange and lemon notes, enjoy the cake with a simple Earl Grey black tea or a ginger infusion. If you prefer more intense flavors, try pairing it with a pumpkin-spiced caffè latte (the famous Pumpkin Spice Latte): its cinnamon notes pair wonderfully with the creamy heart of the butternut pumpkin.
(Question and Answer)
“What is pumpkin spice?”
“It’s a mix of warm spices (cinnamon, ginger, nutmeg) that evokes traditional desserts and pairs wonderfully with pumpkin, just like the orange I used in my recipe.”
