Pumpkin and Hazelnut Cake

The pumpkin and hazelnut cake is a delicious and seasonal dessert that reflects the typical flavors of fall. Before proceeding with the preparation, here are the ingredients you will need:

Ingredients

• 300 g of cleaned pumpkin
• 200 g of all-purpose flour
• 100 g of chopped hazelnuts
• 150 g of sugar
• 3 eggs
• 1 packet of baking powder
• 100 ml of seed oil
• 1 pinch of salt
• 1 teaspoon of ground cinnamon (optional)
• Butter and flour for the mold

Preparation

1. Start by preheating the oven to 180 °C and greasing and flouring a cake mold.
2. Clean the pumpkin by removing the skin and seeds, and cut it into pieces. Then steam or bake it until soft.
3. Mash the cooked pumpkin, obtaining a puree.
4. In a large bowl, beat the eggs with the sugar until you get a foamy and clear mixture.
5. Add the seed oil and continue stirring.
6. Mix the pumpkin puree into the egg mixture and stir well.
7. In another bowl, combine the sifted flour, chopped hazelnuts, baking powder, salt, and cinnamon, if you desire an aromatic touch.
8. Gradually add the dry ingredients to the wet mixture, stirring gently until you have a smooth batter.
9. Pour the batter into the prepared mold and level the surface.
10. Bake the cake for about 40-45 minutes or until a skewer inserted in the center comes out clean.
11. Once baked, let the pumpkin and hazelnut cake cool before unmolding.

Curiosity

Hazelnuts are a beloved ingredient in Piedmont, an Italian region known for the production of high-quality hazelnuts, particularly those of the ‘Tonda Gentile delle Langhe’ variety. In the marriage with pumpkin, hazelnuts not only add crunchiness but also an intense flavor and aroma, making this cake a true pleasure for the palate.

I hope you enjoy the recipe and have a good preparation!