Recipes
Pumpkin Cake

Pumpkin Cake | Recipe

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Pumpkin Cake | Recipe

Name: Pumpkin Cake
Cook time: 20 min
Yield: 12 Personen
Ingredients: 1 small Hokkaido pumpkin (approx. 300 g); 250 g pastry flour; 2 tsp baking powder; 300 g ground hazelnuts; 150 g butter, soft; 100 g brown raw cane sugar; 4 eggs; 150 g Greek yoghurt; 1 tbsp JS Pumpkin Pie Spice; 250 g whipping cream; 1 sachet cream stabiliser (10 g); 100 g Greek yoghurt; 1/2 tsp JS Pumpkin Pie Spice

Just Spices

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0 % of 100

(0) Rate the recipe

Cooking Time:

20 min

Baking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

For the cake:
1 tbsp

Pumpkin Pie Spice
For amazing autumn flavour! £0.00 £119.80/kg Incl. 0% Tax, excl. shipping
Discover more products
1

small Hokkaido pumpkin (approx. 300 g)
250 g

pastry flour
2 tsp

baking powder
300 g

ground hazelnuts
150 g

butter, soft
100 g

brown raw cane sugar
4

eggs
150 g

Greek yoghurt
For the topping:
1/2 tsp

Pumpkin Pie Spice
For amazing autumn flavour! £0.00 £119.80/kg Incl. 0% Tax, excl. shipping
Discover more products
250 g

whipping cream
1 sachet

cream stabiliser (10 g)
100 g

Greek yoghurt

Method

Preheat the oven to 170°C. Grease and lightly flour the cake tin.

Wash and finely grate the pumpkin. Mix the flour, baking powder, hazelnuts and Pumpkin Pie Spice in a bowl. Beat the butter and sugar for 4 minutes until fluffy. Gradually add the eggs and beat for a further 2 minutes, finally mixing in the yoghurt.

Fold in the dry ingredients, pour the batter into the baking tin and bake in the preheated oven for 45 minutes. Then remove from the oven and leave to cool completely.

For the topping, whip the cream together with the cream stabiliser. Put the yoghurt in a bowl and fold in the cream. Spread the topping on the cake, cut into pieces and serve.

Nutritional information: (Per person)

Calories
479 kcal

Carbohydrates
28 g

Protein
10 g

Fat
36 g

Method

Preheat the oven to 170°C. Grease and lightly flour the cake tin.

Fold in the dry ingredients, pour the batter into the baking tin and bake in the preheated oven for 45 minutes. Then remove from the oven and leave to cool completely.

For the topping, whip the cream together with the cream stabiliser. Put the yoghurt in a bowl and fold in the cream. Spread the topping on the cake, cut into pieces and serve.

Nutritional information: (Per person)

Calories
479 kcal

Carbohydrates
28 g

Protein
10 g

Fat
36 g

YOGHURT CAKE WITH PUMPKIN

The perfect cake in autumn! The fluffy yoghurt cake gets a very special touch from the golden pumpkin, and our Pumpkin Pie Spice makes it totally extra! This delicious bake will have everyone swooning for more this autumn.

Pumpkin recipes

We just love autumn, mostly for the delicious pumpkin recipes. Check out our favourite creations: from pumpkin pancakes to pumpkin porridge and the American classic pumpkin pie.

Ingredients

Persons

For the cake:
1 tbsp

Pumpkin Pie Spice
For amazing autumn flavour! £0.00 £119.80/kg Incl. 0% Tax, excl. shipping
Discover more products
1

small Hokkaido pumpkin (approx. 300 g)
250 g

pastry flour
2 tsp

baking powder
300 g

ground hazelnuts
150 g

butter, soft
100 g

brown raw cane sugar
4

eggs
150 g

Greek yoghurt
For the topping:
1/2 tsp

Pumpkin Pie Spice
For amazing autumn flavour! £0.00 £119.80/kg Incl. 0% Tax, excl. shipping
Discover more products
250 g

whipping cream
1 sachet

cream stabiliser (10 g)
100 g

Greek yoghurt

Recipe

Pumpkin Cake | Recipe

Ingredients

For the cake:

For the topping:

Method

YOGHURT CAKE WITH PUMPKIN

Pumpkin recipes

For the cake:

For the topping:

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