Pumpkin and walnut syrup cake
Indulge in the rich flavors of fall with this Pumpkin and Walnut Syrup Cake recipe. Featuring fresh pumpkin, crunchy walnuts, zesty orange, and a sweet syrup glaze, this moist cake is perfect for cozy gatherings and holiday celebrations. Discover a delightful blend of seasonal ingredients that will leave your taste buds craving more!
- 30 Apr 2024
- Cook time 105 min
- Prep time 35 min
- 8 Servings
- 7 Ingredients
Pumpkin and walnut syrup cake is a delightful and autumnal dessert that brings together the rich, comforting flavors of pumpkin and the crunch of walnuts, all tied together with a sweet syrup. This recipe is perfect for cozy evenings or for impressing guests with a seasonal treat. Follow these simple steps and tips to create a delicious and moist cake that will be a sure hit.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking tin with parchment paper.
Peel and grate the pumpkin if it is not already grated, making sure you have 4 cups ready.
In a large bowl, combine the grated pumpkin with 2 cups of sugar and the lemon juice. Mix well and set aside for about 10 minutes. This helps to soften the pumpkin.
In another bowl, cream the softened butter until light and fluffy using an electric mixer. Add in the eggs, one at a time, beating well after each addition.
Stir in the orange zest into the butter and egg mixture.
Gradually add the self-raising flour to the butter mixture, mixing just until combined.
Fold the pumpkin mixture into the batter until everything is well combined.
Pour the batter into the prepared baking tin. Smooth the surface with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for about 15 minutes, then transfer it to a wire rack to cool completely.
Once completely cooled, slice the cake into squares or rectangles. Serve as is, or with a dollop of whipped cream or a drizzle of syrup if desired.
Tips:
- Ensure the butter is at room temperature before mixing; this will help achieve a smoother batter.
- For an extra depth of flavor, toast the walnuts lightly before adding them to the batter.
- Be mindful not to overmix the batter once you add the flour, as this can make the cake dense.
- Use freshly grated orange zest for the best flavor. Organic oranges are ideal to avoid any potential pesticides on the zest.
- Allow the cake to cool slightly before pouring the syrup over it. This helps the cake absorb the syrup more effectively, making it moist and flavorful.
By following these tips and the recipe steps, you can create a delicious pumpkin and walnut syrup cake that is perfect for autumn gatherings or just as a comforting treat. The combination of pumpkin, walnuts, citrus zest, and a sweet syrup makes for a rich and flavorful dessert. Enjoy the cake on its own or with a dollop of whipped cream, and share it with loved ones for a truly delightful experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 610kcal | 25% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 90g | 26% |
| Fiber 1.44g | 4% |
| Sugar 60g | 59% |
| Fat | |
| Fat 24g | 30% |
| Saturated 13g | 44% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 500ug | 55% |
| Choline 80mg | 14% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.96mg | 6% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.84mg | 6% |
| Vitamin K 2.75ug | 2% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.28mg | 12% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 300mg | 9% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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