Pumpkin Cake with Nuts & Dark Chocolate
This is a wonderfully spiced vintage pumpkin cake—moist from grated pumpkin and olive oil, with dark chocolate and plenty of nuts or almonds. I’d keep it as a rustic cake rather than adding frosting, since the original recipe doesn’t call for any.
Ingredients
Method
- Preheat the oven to 175°C (350°F). Grease a large springform pan and sprinkle the inside with sesame seeds.
- Beat the eggs with the brown sugar until thoroughly combined and slightly aerated.
- Stir in the grated pumpkin and olive oil.
- In another bowl, combine the flour, baking powder, baking soda, salt, ginger, cardamom, nutmeg, and cinnamon.
- Add the dry ingredients to the pumpkin mixture and stir just until combined.
- Roughly chop the dark chocolate and nuts, then fold them into the batter.
- Transfer the batter to the prepared pan and level the top.
- Bake for approximately 1 hour, or until the center is baked through and a skewer inserted into the cake comes out without wet batter.
- Allow to cool before removing from the pan and slicing.
Notes
The vintage recipe genuinely gives 3–6 glasses of grated pumpkin, which is a very broad range. For a modern, repeatable version, I’d recommend starting with about 750 g grated pumpkin rather than the full upper amount.
Also, because the original recipe uses unusually large quantities of sugar and oil, this makes a large, rich cake.
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