Hazelnut-Cinnamon Pumpkin Cake (recipe)

We bought one huge butternut pumpkin and are trying different type of cooking & baking recipes with it. So far we made a gratin, fried pumpkin pieces, pumpkin soup….and today I made a Pumpkin Cake that spreads such a delicious scent through our apartment!! So I decided to share the recipe 🙂

You need (measurement converter if needed ):

  • 4 cups of grated pumpkin (I used butternut pumpkin)
  • 2 eggs
  • 2 cups of flour
  • 1 cup of sugar
  • 1 cup of oil (or melted butter if you like)
  • 1-2 cups of milk (depending on how fluffy you want your cake to be)
  • 1 package of baking powder (=15grams)
  • 2-3 table spoons of cinnamon
  • 100-150grams of ground hazelnuts (or walnuts or almonds…)

Optional ingredients:

  • vanilla sugar
  • chocolate for the coating
  • things to sprinkle on top of the coating

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  1. Mix the flour, sugar, (vanilla sugar), baking powder, cinnamon & ground nuts until it’s all blended well together
  2. Add the oil/melted butter & eggs to the mix and give it a good whisk, then add the milk (the more milk, the fluffier the cake, I use a lot) – whisk all the ingredients until they’re blended nicely
  3. Stir the grated pumpkin into the bowl and mix until it’s all a smoth (almost creamy) doughDSCN2448
  4. Bake in pre-heated oven at 160°C for about 60-70 minutes

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This is how mine looks straight out of the ovenDSCN2453

I decided to coat it with a thin layer of dark chocolate, let it cool off and there we go – Enjoy!
(Excuse the crappy picture quality, it was a quick snapshot with my phone before I had to dig in)10420093_10204801762621129_8400442925953180252_n

The cake is pretty moist, because we like it that way. If I added less milk it would have been a more dry 😉

 

 

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