Spiced Pumpkin Cake with Nuts and Raisins

Spiced Pumpkin Cake with Nuts and Raisins

60 min
Medium
1 serv.
168 g / 1 serv.

Rating

Average rating:—

Description

Aromatic and moist pumpkin cake with spices, walnuts, raisins and a delicate creamy frosting.

  1. Preheat oven to 180°C (350°F). Grease a small baking pan or line it with parchment paper.
  2. Peel the pumpkin and grate it on a fine grater. Lightly squeeze out excess juice.
  3. Whisk egg with sugar until light and fluffy. While whisking, slowly pour in the sunflower oil.
  4. Zest the orange. Add the zest and grated pumpkin to the egg mixture and stir to combine.
  5. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  6. Gradually add the dry mixture to the wet mixture, folding with a spatula until just combined. Do not overmix.
  7. Roughly chop the walnuts. Rinse the raisins, pat dry and toss with a little flour.
  8. Add the nuts and raisins to the batter and gently fold in.
  9. Pour the batter into the prepared pan and bake for 25-35 minutes until a toothpick inserted comes out clean.
  10. Cool the cake completely on a wire rack. If the cake is tall, slice it in half horizontally.
  11. For the frosting: in a cold bowl, whip the cold heavy cream to soft peaks.
  12. Add cold cream cheese and powdered sugar, whip until smooth and fluffy.
  13. Frost the cake layer(s) on top and sides. Decorate with extra nuts if desired.
  14. Chill the cake in the refrigerator for at least 1-2 hours before serving.
499
298 kcal / 100 g
kcal
6.2 g
3.7 g / 100 g
Protein
61.0 g
36.4 g / 100 g
Carbohydrates
26.3 g
15.7 g / 100 g
Fats