A moist-textured cake where boiled and mashed pumpkin meets cinnamon and cloves, enriched with walnuts. Its warming spice aroma brings warmth to everyday tea time in the autumn and winter months.
Whisk the eggs and sugar, then add the pumpkin puree and oil and mix.
Sift the flour, baking powder, cinnamon, and cloves into the batter, add the walnuts, and mix gently.
Pour the batter into the greased pan and bake in a preheated oven until a toothpick test comes out clean.
Important: To keep the pumpkin puree from being too watery, let it drain in a strainer for a while after boiling; otherwise the cake may stay soggy. Allergens: contains gluten (flour), egg, milk (milk), tree nuts (walnut).
If you roast and mash the pumpkin in the oven instead of boiling it, the puree becomes less watery and has a more intense, sweet aroma.
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