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  • Foto van schrijverCélien Mommaerts

SPICED PUMPKIN CAKE, with a white chocolate topping

I am a fan of this spiced and soft cake. I based this recipe on my carrot cake recipe. I changed some of the ingredients and it turned out more than alright. There is an extra crunch to the cake because I added some roasted pumpkinseeds. And the white chocolate topping gives the cake that little extra. I revealed my secret spices in this recipe.

Ingredients for the cake:

- 3 eggs

- 160gr of flour

- 2 tablespoons of baking powder

- 1,5 tablespoons of cinnamon

- 2 tablespoons of cardamom powder

- ½ tablespoon of clove

- 225ml of sunflower oil

- 270gr of cane sugar

- 70gr of chopped pumpkinseeds

- 60gr of almond powder

- 250gr of grated pumpkin

- Butter

- Baking mold

Ingredients for the topping:

- 150gr of cream cheese

- 100gr of mascarpone

- 120gr of cream

- 200gr of white chocolate

- 2 tablespoons of sumac


1. Preheat your oven on 170°C.

2. Grate the clove very thin.

3. Take a big mixing bowl and add the flour, cinnamon, cardamom powder,

cane sugar and almond powder.

4. Make a dimple in the middle of the mixture.

5. Add the eggs and the sunflower oil in the middle of the dimple.

6. Mix everything together with a whisk.

7. Take a spatula and mix the grated pumpkin and chopped pumpkinseeds

under the mixture.

8. Add the baking powder and mix carefully together.

9. Take a baking mold and grease it with some butter.

10. Add the mixture into the baking mold and place the baking mold in the

oven for 1 hour.

11. In the meanwhile, you can make the topping.

12. Heat a steelpan on a low fire.

13. Add the cream and the white chocolate.

14. Take a mixing bowl and add the cream cheese and mascarpone. Mix this together until you get a smooth mixture.

15. Once the chocolate is fully melted, you add it to the mixing bowl of step


16. Mix everything together until you get a smooth topping.

17. Place the mixing bowl in the fridge.

18. When the pumpkin cake is ready you take it out of the oven and place it

on a grid so it can cool down.

19. Finish off with the white chocolate topping and some sumac.

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