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.
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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!