This pumpkin and hazelnut cake is soft, fragrant, and incredibly light. Made without butter and with raw blended pumpkin, it’s a quick recipe perfect for a healthy breakfast or a tasty snack. The hazelnuts add a toasted note that pairs perfectly with the pumpkin’s natural sweetness. A simple cake with an honest flavor that wins you over from the first bite.
Here are some other delicious ideas with pumpkin
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 1 cake
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the pumpkin cake with hazelnuts
- 2 1/2 cups all-purpose flour
- 1 1/8 cups Delica pumpkin (pulp (about 10 oz / 280 g))
- 3/4 cup granulated sugar
- 7 tbsp sunflower seed oil (about 3.5 fl oz (100 g))
- 1/2 cup toasted hazelnuts (about 2 oz (60 g))
- 2 eggs
- 1 packet baking powder
- to taste vanilla (or vanillin)
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Blender
- 1 Mixing bowl
- 1 Bundt cake pan 8.7 in (22 cm) diameter
Preparation of the pumpkin cake with hazelnuts
To begin, take the pumpkin, cut it into pieces removing fibers, seeds and skin. Cut into not-too-large cubes and set aside.
WITH BIMBY: Place the pumpkin pieces, hazelnuts and sugar in the bowl. Blend at speed 8 for 10 seconds. Use the spatula to clean the lid and bowl, bringing the mixture down. Add the eggs and oil, then blend again at speed 8 for 10 seconds. Add the flour, baking powder and vanillin. Mix at speed 5 for 15 seconds.
WITHOUT BIMBY: Blend the pumpkin together with the sugar and hazelnuts using a blender, then transfer the mixture to the bowl of a stand mixer or a large bowl. Add the eggs and oil, then mix using a whisk, an electric mixer or the whisk attachment of the stand mixer, depending on what you prefer. Combine the flour, starch, baking powder and vanillin. Make sure to mix everything well, avoiding lumps. The result should be a smooth, uniform batter.
BAKING: Grease a bundt pan, pour in the batter. If you like, you can sprinkle some coarse sugar on the surface (as I did). Then bake at 338°F in a conventional oven for 40 minutes.
NOTES
The pumpkin and hazelnut ring cake stays fresh under a glass dome or in an airtight container for up to 3 or 4 days.
If you like, you can add cinnamon to the batter or some orange zest.
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