Pumpkin Cake with Honey and Almonds

Pumpkin is such a versatile vegetable and it is a fantastic ingredient to add to your baking, it doesn’t have a strong flavour but keeps cakes moist.

The almond and honey topping is lovely and the cake has a beautiful spice flavour, an especially wonderful treat or dessert served warm with thick cream.

Pumpkin Honey and Almond Cake

Pumpkin, spiced, Honey and Almond Cake

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 10

Course: Baking, Dessert

Ingredients Method Notes

Ingredients

  

• 1/3 Cup Flaked Almonds
• 150 g Butter
• 1/4 Cup Raw Sugar
• 1/3 Cup Honey or 80gm
• 2 Eggs
• 200 g Pumpkin, grated Tmx 7 Sec Speed 5
• 1/2 Cup Ground Almonds
• 1 1/4 tsp Mixed Spice
• 1 Cup Self Raising Flour
• 1 Cup Plain Flour
• 1/4 tsp Bicarb Soda

Topping

• 1/3 Cup Honey Or 80gm
• 1 Tbsp Water
• 30 g Butter

Method

 

1. Preheat oven 150C
2. Line a 20cm round cake tin with baking paper and sprinkle the flaked almonds evenly over the base of the tin.
   
3. Beat butter, honey and sugar with electric beaters until light and creamy.

   Or in Thermomix 30 sec Speed 4, 3 times scraping bowl between.
4. Add eggs one at a time, beating well after each egg.

   Or in Thermomix add eggs one at a time 30 sec Speed 3.
5. Add pumpkin, ground almonds, spice, flours and bicarb soda, stir until just combined.

   Or in Thermomix 20 Sec Reverse Speed 4
   
6. Spoon the mixture into the prepared tin over the almonds, spread out mixture until smooth.
   
7. Bake 1 1/4 – 1 1/2 hours, turning the cake half way, or until a skewer comes out when inserted into the cake.
8. Turn on to a cooling rack to cool.
9. Brush or pour the honey mixture over the the warm cake.
   

Honey Topping

1. Combine extra honey, water and extra butter in a small saucepan, over a low heat stir until the butter melts and the mixture comes to the boil.
   

Notes

Serve warm or at room temperature with thick cream.

Will keep 2-3 days.