Turkish · Dessert
Turkish Candied Pumpkin Cake
A moist, spiced Turkish cake built on finely grated pumpkin folded through a simple whisked batter, crowned with glistening honey-glazed candied pumpkin and walnut halves. The cinnamon and walnut echo the flavours found in Turkish pumpkin desserts like kabak tatlısı, translated into cake form.
$1
20 minsPrep
30 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
298Calories
5.9gProtein
13.6gFat
40.3gCarbs
19.8gSugar
1.6gFiber
182mgSodium
56mgChol
1.4gSat Fat
243mgPotassium
39mgCalcium
2mgIron
0.1mcgVitamin B12
4.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and grease and line a 10cm / 4 inch round cake tin.
2
Grate the pumpkin finely and set aside in a sieve to drain excess moisture for a few minutes.
3
In a bowl, whisk the egg and sugar-white together until pale, then stir in the vegetable oil.
4
Fold the grated pumpkin into the egg mixture along with the chopped walnuts.
5
Sift the all-purpose flour, baking powder and cinnamon-ground together, then fold gently into the wet mixture until just combined - do not overmix.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 28-32 minutes until a skewer inserted in the centre comes out clean and the top springs back lightly.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Warm the honey gently and brush over the top of the cooled cake, then arrange the diced candied pumpkin and walnut halves over the surface.
10
Slice into pieces and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.6 oz75g grated pumpkin
- 1 oz28g sugar white
- 1.6 oz45g sifted all purpose flour
- 5/85/8 eggs, beaten (30g)
- 0.5 oz14g vegetable oil
- 0.1 oz3g baking powder
- 0 oz1g cinnamon ground
- 0.4 oz10g chopped walnut
- 0.7 oz20g candied in syrup, diced pumpkin
- 0.4 oz10g honey
- 0.2 oz5g halves, for topping walnut
