In the Winter, a warm cup of tea and a pumpkin almond cake slice is delicious… Try it!
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Pumpkin almond cake
In the Winter, a warm cup of tea and a pumpkin almond cake slice is delicious… Try it!
(2 votes, 5.00 out of 5)
Servings:: 12 slices
Prep Time:
20 m
Cook Time:
30 m
Total Time:
50 m
Ingredients
- 5 eggs
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 4 tablespoons pumpkin jam
- 100 grams (3 1/2 ounces) almond kernel
- 1 teaspoon cinnamon powder
- 150 grams (2/3 cup) granulated sugar
Directions
- 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.
- In a food processor, grind the almonds until they become a fine powder.
- 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.
- 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).
- Remove the cake from oven and unmold. Let cool to room temperature and serve.
Pumpkin almond cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
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
