Ingredients
Cake
- 200 grams Butternut Pumpkin Skin on
- 2 large eggs
- 170 grams brown sugar
- 180 grams wholemeal plain flour
- 35 grams chopped wallnuts
- 1/2 teaspoon ground cinnamon
- 90 grams Coconut oil (liquid)
- 1 heaped teaspoon baking powder
Icing
- 120 grams Cream Cheese Block
- 200 grams icing sugar
- 1-2 tablespoon lemon juice
- 20 grams Butter
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat Oven to 180-c , Grease and Line a round baking tin or prepare cupcake tin .
2.Cut pumpkin into rough chunks, leaving skin on - Place into bowl blitz Speed 8, for 5 seconds. Scrape bowl and Repeat till finally blitzed.
3. Add the Eggs, Flour, Sugar, Wallnuts, Cinnamon and Liquid Coconut oil
4. Mix speed 5 for 8-10 seconds, Check its all combined, if not, scrape down the bowl and mix another 3-5 seconds on speed 5. Be carefu not to over mix, you want it JUST combined - Nothing more.
5. Place into prepared tin, or cupcake cases . Cook for 30-35 Mins until cooked through ( Should be golden and risen and when inserted with a skewer it should come out clean )
6. Once your cake or cupcakes are completely cooled, Mix all icing ingredients for 20 seconds, speed 8-9 till mixed. Pour over cake and spread evenly. Use a little of the lemon zest for decoration.
Pumpkin Cake
Tip
Calories approx 300 per slice.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Has anyone done it without eggs?
Delicious. I made a gf version as husband is coeliac. Reduced the sugar to 120gms, used white flr as didn’t have wholemeal, used a mixture of macadamia & grape seed oil, also used different pumpkin as didn’t have butternut. Will definitely save as a favourite.
So nice! I only told the kids what was in it after they made it their favourite. You should’ve seen they’re eyes pop out 😆
We were pleasantly surprised at how well the cake turned out even though pumpkin is not a favourite in our household
Yum! So quick and easy! I didn't bother with the nuts being for school lunches! But this is going to be a freezer favourite. Thanks for the recipe!
Im glad you enjoyed it x
This cake was beautiful! Really nice flavours. I replaced the walnuts for pecans because my son is allergic but ghe flavours were the same. A great way to use up pumpkin. Thanks for sharing
This was absolute my delicious
great recipe!
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