Description
This Spiced Pumpkin Pistachio Cake is a moist and flavorful autumn treat, combining pumpkin puree with toasted pistachios, black currants, and warm spices.
Ingredients
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- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup golden castor sugar
- 2 large eggs
- 3/4 cup corn oil
- 1 heaped tsp cinnamon powder
- 1 heaped tsp dry ginger powder
- 1/2 cup black currants
- 1/2 cup toasted pistachios, chopped
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a cake pan.
- To prepare the pumpkin puree, bake pumpkin chunks for 30 minutes at 180°C until soft and tender, then puree in a food processor.
- In a large bowl, whisk the pumpkin puree with corn oil and golden castor sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the all-purpose flour, cinnamon powder, and dry ginger powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the black currants and toasted pistachios.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Serve with a dollop of creme fraiche or plain Greek yogurt and a sprinkle of ground pistachio, if desired.
Notes
Serve with creme fraiche or Greek yogurt for added elegance. Ground pistachios make a great garnish. Store leftovers in an airtight container for up to 3 days. You can substitute raisins for black currants if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 55