Pumpkin almond cake

Pumpkin almond cake on a plate

In the Winter, a warm cup of tea and a pumpkin almond cake slice is delicious… Try it!

Category: Cakes, Recipes
Servings:: 12 slices
Prep Time:20 m
Cook Time:30 m
Total Time:50 m
Ingredients: almond, cinnamon, eggs, flour, pumpkin, sugar
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Units: Metric (Units: US)


  • 5 eggs
  • 150 grams / (5 1/3 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons pumpkin jam
  • 100 grams / (3 1/2 ounces) almond kernel
  • 1 teaspoon cinnamon
  • 150 grams / (5 1/3 ounces) sugar


  1. Preheat the oven to 180ºC / (350ºF). Grease a bundt cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and dust with some flour.
  2. In a food processor, grind the almonds until they become a fine powder.
  3. In an electric mixer, beat on medium speed the eggs and sugar until a homogeneous mixture. Add the pumpkin jam, the grinded almond kernel, cinnamon and mix for 3 to 4 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture.
  4. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
  5. Remove the cake from oven and unmold. Let cool to room temperature and serve.
Pumpkin almond cake
Nutrition facts
Serves 12 slices
Per Serving:
Calories 119
Total Fat 2 g(3%)
Saturated Fat 0.5 g(3%)
Cholesterol 68 mg(23%)
Sodium 26 mg(1%)
Total Carbohydrate 22.5 g(8%)
Protein 3.5 g

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