adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and walnut syrup cake
Pumpkin and walnut syrup cake
0 Likes
Prep Time:
35 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Ingredients:
  • 600g piece butternut pumpkin, peeled, seeded
  • 550g caster sugar
  • Juice of 1 lemon
  • 250g unsalted butter, chopped, softened
  • 3 eggs, separated
  • 50g walnut
  • Finely grated rind of 2 oranges
  • 300g self-raising flour
Instructions:
  • 1. Preheat the oven to 180°C. 2. Cut a 100g piece from the pumpkin and set it aside. Cut the rest of the pumpkin into 3cm chunks. 3. Wrap the chunks in foil and place them on an oven tray. Bake for 45 minutes or until tender. 4. Remove the chunks from the foil and let them cool. 5. Mash the cooled pumpkin and measure out 1 cup of puree. 6. Using a vegetable peeler, peel the reserved pumpkin into thin, wide strips.
  • Combine 1 cup of sugar and 1/2 cup of water in a saucepan over medium heat, stirring until the sugar dissolves. Add pumpkin strips and cook for about 20 minutes until pumpkin turns translucent and the syrup thickens. Use a slotted spoon to transfer the pumpkin onto a piece of baking paper to dry. Once dry, place the pumpkin in a bowl and sprinkle with 1/2 cup of sugar. Stir lemon juice into the syrup and set it aside.
  • Prepare the bundt tin by greasing it. In a mixing bowl, beat butter and 1 cup sugar until it becomes light and fluffy. Mix in the egg yolks gradually until well combined. Add pumpkin puree, walnuts, and rind, and mix until fully incorporated. Sift in the flour and salt, then gently stir. In a separate clean bowl, whisk egg whites with an electric mixer until soft peaks form, then fold into the pumpkin mixture gently. Pour the batter into the tin and bake for 45 minutes or until a skewer comes out clean. Let it stand for 10 minutes before turning it out onto a wire rack.
  • Brush warm syrup over the cake, then top with walnut halves and candied pumpkin. Serve warm or at room temperature.

Similar Recipes