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Description
Pumpkin cakes are wonderful in the fall, when you may yearn for the warming spices that are usually part of the flavor profile. In this recipe, mashed cooked pumpkin is combined with honey, oranze zest and juice, and sure enough, ample spices: ground cinnamon, ginger, nutmeg, and cloves. As if that wasn't enough, the cake is topped with a classic crumble mixture with a twist (peanuts are added along with the walnuts), which also includes cinnamon and brown sugar.
Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup flour
- 3 Tbsp. dark brown sugar
- 1/2 tsp. cinnamon
- 2 Tbsp. oil
- 1/2 cup chopped walnuts
- 1/2 cup peanuts (chopped)
- 450 grams pumpkin (cooked and mashed)
- 3/4 cup soy milk
- 1/2 cup oil
- 1 1/2 cups sugar
- 3 Tbsp. honey
- 1 orange (zested)
- 1/2 Orange (juiced)
- 2 2/3 cups flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
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Directions
- Preheat oven to 180°C (approximately 350°F).
- Grease a baking dish and line with parchment paper.
- For the crumble. In a bowl, mix (with fingertips or a pastry blender) flour, brown sugar, cinnamon and oil until it resembles coarse crumbs.
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