Pumpkin, Coconut, and Walnut Cake

Hoje para JantarReviews(1)
Catrina W.: "This gourmet tart is pleasing to the eye and the…" Read More
10Ingredients
680Calories
80Minutes

Pumpkin cake is a quinessential fall dessert. This version varies a little from the traditional cake featuring warming spices. Instead, the cake is studded with walnuts and coconut for a surprising take on the classic. By using fresh pumpkin, you ensure the flavor is bold and vibrant. A dusting of powdered sugar adds an extra bit of sweetness and a beautiful finish. If you want to make it even more decadent, a spoonful of whipped cream is a great addition.

Ingredients

  • 350 milliliters pumpkin puree
  • 7 tablespoons water
  • 250 grams sugar
  • 1 cinnamon stick
  • 4 eggs
  • 75 grams coconut (grated)
  • 150 grams flour
  • 1 teaspoon baking powder (cake)
  • 75 grams walnuts (shelled)
  • powdered sugar

Directions

  1. Peel the pumpkin, and boil it in water until it softens. Drain and mash it. Pass through a fine strainer, or strain with a lint-free cloth.
  2. In a saucepan, heat 7 tablespoons of water and sugar, and boil to the firm ball stage.
  3. Add the well-drained pumpkin puree, and stir well. Add the cinnamon stick.
  4. Simmer some more, over low heat, until it begins it reaches the thread stage, like a compote.
  5. Beware of splashes during this procedure.
  6. Remove the cinnamon stick, and let cool.
  7. Preheat oven to 180 degrees Celsius.
  8. In a bowl, add the egg yolks, and mix with the pumpkin jelly. Stir in the coconut, flour, and baking powder. Mix well. Add the walnuts and mix.
  9. Beat he egg whites to stiff peaks with a pinch of salt, and carefully add it to the cake dough, without stirring.
  10. Grease a round cake pan with butter, and line with the bottom with parchment paper. Sprinkle with flour.
  11. Bake the cake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
  12. Unmold, let cool, and sprinkle with powdered sugar.
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NutritionView more

680Calories
Sodium18%DV430mg
Fat37%DV24g
Protein29%DV15g
Carbs36%DV107g
Fiber28%DV7g

PER SERVING *

Calories680Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat8g40%
Trans Fat
Cholesterol210mg70%
Sodium430mg18%
Potassium450mg13%
Protein15g29%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate107g36%
Dietary Fiber7g28%
Sugars70g140%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Catrina W. 27 May 2015
This gourmet tart is pleasing to the eye and the palate. It brings out my “inner pastry chef!” I make it regularly for romantic dinners alone with my husband or with our twins crawling around our feet! Either way we look forward to it each time and the twins enjoy their share, too! The only addition I make to this fabulous recipe is to sometimes add a garnish of a few raspberries and a sprig of mint.