Pumpkin puree is an important ingredient for the preparation of this cake. You can make it yourself by roasting a pumpkin in the oven and pureeing it with a fork, or you can take a shortcut and use a ready-made product from a jar (or can) sold in health food stores and online.
Mix the ingredients for the cake and pour them into a rectangular tray, and after heat treatment and mandatory cooling, decorate with a cheesecake-inspired glaze.
Ingredients for the cake:
425 g pumpkin puree
300 ml of vegetable oil
240 g flour
225 g of walnuts
150 g of white sugar
150 g brown sugar
4 large eggs
1,5 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
finger salt
Ingredients for the glaze:
225 g of cream cheese
130 g powdered sugar
115 g of butter at room temperature
1 teaspoon vanilla extract
Preparation:
Mix the pumpkin puree, eggs, white and brown sugar and vegetable oil in a mixer. Mix until the ingredients are combined.
In a separate bowl, mix sifted flour, salt, baking soda, ground cinnamon, ginger, cloves and nutmeg.
Add the flour and spices to the mixer and continue mixing until the ingredients are combined.
Add half of the walnuts, which you previously chopped into smaller pieces, to the mixture by hand.
Transfer the resulting mixture to a tray covered with baking paper.
It is baked in a heated oven at 200 degrees Celsius for about 30 to 40 minutes. Check with a toothpick whether the cake is cooked before removing it from the oven.
Let the cake cool completely.
In a mixer, mix room temperature butter, powdered sugar, cream cheese and vanilla extract until smooth.
Spread the glaze on the cake and decorate with the rest of the walnuts. Bon appetit!