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Walnut and pumpkin cake

Walnut and pumpkin cake

The nut is ground in the robot with the S blade, but not very fine.

The dates are chopped with a knife to facilitate the robot's work and added over the walnut. It processes approx. 3 min to begin to homogenize the two. Then add the pumpkin, spices and coconut oil and mix for 2-3 minutes until everything is well incorporated. It can be served on the spot or stored in the refrigerator.

For those who do not have a robot, they can do without. Put the walnuts in the grinding machine (even if it comes out smaller), grind the dates as well as possible and then mix all the ingredients in a bowl.

The amount is quite large, but if you want a smaller portion you just have to put less of each ingredient.

Serve in glasses or pudding bowls.

It's so delicious and easy to make, you have to try it.

With love,

Valentini


How long do we bake the pumpkin cake, how long do we leave it to cool?

The pumpkin cake is left to bake until the pumpkin cream is perfectly set. How do we check this? We move the tray slightly and the filling must be firm, without any liquid. When it is set, the cake is ready and can be taken out of the oven. Do not leave it too long to bake, this way the cream remains creamy and fine. Before slicing it, it must be allowed to cool to room temperature. It is not the kind of cake that is eaten hot, but at room temperature. Because I put cinnamon and nutmeg in the cream, the flavors in the kitchen are absolutely wonderful. It smells of winter, holidays and fragrant and tasty pumpkin.

We can serve this pumpkin cake as such, simply cut into smaller, larger slices. But if you want, you can also make a cream made from cream cheese, sugar and vanilla essence. Add it when serving the cake, in a not very thick square. You can also put a little whipped cream over which to sprinkle a little cinnamon. It lasts very well in the fridge, for several days and if necessary you can freeze it. You can also do it in the form of tart, using a round shape, but you will have to halve all the quantities of ingredients in the recipe. If you like pumpkin dishes, you can also try my recipe for pumpkin soup, very tasty and fast.


Method of preparation

I am very proud of this recipe which is very simple to prepare, but overly tasty.

The nut is ground in the robot with the S blade, but not very fine. The dates are chopped with a knife to facilitate the robot's work and added over the walnut. It processes approx. 3 min to start homogenizing the two. Then add the pumpkin, spices and coconut oil and mix for 2-3 minutes until everything is well incorporated. It can be served on the spot or stored in the refrigerator.

For those who do not have a robot, they can do without. Put the walnuts in the grinding machine (even if it comes out smaller), grind the dates as well as possible and then mix all the ingredients in a bowl.

The amount is quite large, but if you want a smaller portion you just have to put less of each ingredient.

Serve in glasses or pudding bowls.

It's so delicious and easy to make, you have to try it.


Walnut and pumpkin cake

I know many people who don't go for the pumpkin pie or the baked pumpkin. If it's still a walnut and pumpkin cake, things are different!

-6 tablespoons ground walnuts

-3 tablespoons pumpkin puree

I had a pumpkin that I cut, cleaned and baked. It took about an hour and a half until it was ready. I set the oven to 180C and checked it from time to time with a fork to see if it still needs to be left. After it cooled down a bit, I removed the core with a spoon. These are the ingredients used. There was no need to chop the pumpkin core - it was perfect as it was. I put the eggs in a bowl and mixed them. I then added the sugar and mixed until I got a foam. I added the baking powder and mixed until smooth. I then gradually added the flour and mixed so that the air did not come out of the mixed foam. Then I put the ground walnuts and the pumpkin puree and mixed slowly. I powdered the tray with flour and oil and poured the composition I baked the top in the preheated oven at 165-170C, for 20 minutes. To test if the countertop is baked, I used a skewer stick. If it is baked, the stick will be clean. If it is not baked, the liquid composition will remain on the stick. I mixed the pumpkin puree with the cinnamon. Although the recipe says a few tablespoons of sugar, I chose to give it up because my pumpkin was quite sweet. I cut the top into two pieces and put the pumpkin puree over one of them. I leveled and then I put the second countertop. I let the cake sit for a few hours and then cut it.

The cake can be powdered with sugar or served as such.

QUICK CAKE WITH PUMPKIN AND WALNUTS

Quick cake with pumpkin and nuts, with a fine glaze of cream cheese, is very delicious and flavorful. It is very easy to prepare, with simple ingredients, available to anyone.

Quick cake with pumpkin and nuts it is made very quickly if you already have the pumpkin puree ready. There are people who prepare pumpkin puree and keep it either in jars (in the pantry) or in bags in the freezer.

October seems to me to be the perfect month to make pumpkin cakes. It seems that in no month of the year do the colors of nature match more with the vegetables and fruits that end up being cooked.

I like the yellow of the dried leaves, the forests on the Prahova Valley colored as if by a painter, but also the cakes or soups in which they use pumpkin. I have a collection of pumpkin recipes from which you can be inspired. Leave you link here.

The most prepared pumpkin cake in our house was the tender cake. This happened until I made the quick cake with pumpkin and nuts. Since then, my mother has written down her recipe and makes it weekly in the fall. And this has been happening for about three years. We also like pies with pie sheets, tarts, pumpkins or apples, pumpkin cake, nuts and raisins, and my mother makes a peasant pie very good that we all fight.

In spring and summer we do not eat sweets with apples or pumpkin, so in autumn, after a very long period we return to them and enjoy their good taste, the flavors given by the spices used. Baked pumpkin or ripe apples are not missing from our menu in October-November, and they perfume the house naturally and pleasantly.

In Romania there is a pumpkin pie but also the fat, round and flattened American pumpkin at the ends. Both types of pumpkin are edible. I make carved pumpkins for my child every year, because I would not want him to be the only child in school / kindergarten whose parents do not like him just because it is not a Romanian holiday. It seems to me so stupid and so selfish on the part of parents who refuse their child for these reasons, that I would like to ask him how bad this one-day fun can do them? What joy can be greater for a 3-4 year old child up to 10-12 years old than to paint his face (as he does at other parties where he becomes Spiderman or the kitten or whatever else you want)? And receive sweets! For them, this fun has, in the end, an undeclared desire to collect sweets.

My husband didn't eat pumpkin cakes until he moved in with me, but luckily he likes it too. At one point I offered my mother-in-law a pumpkin pie. He thanked me, said that she only eats with apples, that she has not heard of pumpkin pie.

I remember that the Finns also came to visit that day. When he saw how eager he was to eat them, he went to the plate and took a bite. Then, my mother and I moved their coffee place to the kitchen table, where the cake was. The idea is that the next day he told me that he likes it and that he even ate 4 pieces of pumpkin cake.

My advice is to try new recipes. You may find that you really like it. And, it would be good to give a chance to this quick cake with pumpkin and nuts.

INGREDIENT:

For the dough:
210 grams of flour
1 pinch of salt
1/4 teaspoon baking soda
1 teaspoon baking powder (4-5 g)
180 grams of sugar
3 eggs
270 g pumpkin puree
100 ml oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon grated orange peel
100 grams of finely chopped walnuts

For the glaze:
100 g butter
100 g cream cheese (Philadelphia)
120 g of powdered sugar
chopped walnuts, fried

Preheat the oven to 180 ° C. Heat the grated pumpkin with a teaspoon of oil until it softens and evaporates from the juice it leaves. Prepare a small baking tray (23 * 23cm) Put the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg) in a bowl and mix them. Mix the egg whites with the sugar, then add the yolks, oil, pumpkin puree and orange peel, mixing after each ingredient lightly to homogenize the composition.

Incorporate the flour mixed with the rest of the ingredients, and at the end add the ground walnuts. Pour the dough into the pan and bake the pan for 40 minutes. We do the test with the toothpick to check if it is baked.

While the cake is baking, prepare the icing by mixing the butter at room temperature with the sugar, then with the cream cheese. Spread the icing over the cooled cake, and sprinkle with chopped walnuts. We cut it into cubes and serve.


Peel a squash, grate it and squeeze the juice. We put the pumpkin through the large grater.

Mix the grated pumpkin with the sugar and vanilla sugar. In a saucepan, melt the butter and then add the pumpkin-sugar mixture. Let it cook for about 15 minutes, then let the pumpkin cool.

In the meantime, we take care of the nuts. fry them (I fried them in the microwave. keep them until the peel starts to peel). After they cool, rub the walnut kernels between your palms to remove the shells, then break them by hand into small pieces or break them with a rolling pin.

When the pumpkin has cooled, add the walnuts and mix well. Wallpaper a tray with paper and grease each sheet of pie with oil using a kitchen brush.

I got 4 rolls / 3 sheets for each roll. We divide the amount of pumpkin into four parts. Place 3 sheets of pie on top of each other then put a quarter of the pumpkin composition on top of the sheets, fold the ends of the sheet over the filling and then form a roll. Do the same with the next 3 rolls. Place the rolls in the pan, grease them with oil and then put the tray in the oven at 180 degrees for about 30 minutes. until the rolls are nicely browned. Remove the tray from the oven, let the rolls cool, powder them with powdered sugar, cut them and serve them. Good appetite!


We measure all the ingredients with the same cup.

Bake the pie squash and mash it. I had 2 cups of 200 ml of pumpkin puree. I hydrated the dates in water with orange blossom extract, but maybe in rum or other liquids.

After 20 minutes I put them in the blender and made them into puree. I put eggs in a bowl and beat them with a fork. Add the pumpkin puree, ground or chopped walnuts, cocoa or corabula, cinnamon and mix well. We like to see if it is sweet enough, if it suits our tastes. You can also add maple syrup, sweetener or sugar. Put the composition in a non-stick tart pan, level and bake in the preheated oven at 180 degrees for 20 minutes. You need to catch a thin crust on top and cook the eggs. Serve cold with honey.


Cake with cheese, pumpkin, walnuts and coffee

ingredients
blackberry: - 80 gr homemade butter, - 4 tablespoons raw sugar, - 1 salt powder, - 1 sachet baked powder, - 1 tip. baking soda knife, - 3 tablespoons sweet milk, - 2 chicken eggs, - 3 tablespoons cocoa, - 200 ml black coffee, - 250 gr flour, - walnut kernel, yellow cream layer, - pumpkin pie, - 400 gr cream cheese, - 80 gr powdered sugar, - 1 salt powder, - 1 turmeric powder, - ground cinnamon, - cloves, - 200 ml sweet cream, - 2 eggs, white cream layer, 400 gr vanilla cream cheese, - 200 ml sweet cream, - 80 gr powdered sugar, chocolate topping, - 200 gr dark chocolate, - 50 ml sweet milk, - 30 gr butter

Difficulty: Average | Time: 1h 30 min