I love having different snacks with my evening tea and nothing goes as well with it as a slice of freshly baked cake. And if you agree with me and wish to take your tea-time a notch up then you’ve got to bake yourself a pumpkin bundt cake. It’s a hug in the form of cake, literally! Scroll down to check out the full recipe by California Walnuts for pumpkin bundt cake with walnuts.
260g of roasted and crushed pumpkin
250g of butter
3 large eggs
250g of sugar
150g of flour
125 g of ground California walnuts
1 teaspoon and 1/2 of baking powder
1/2 teaspoon of baking soda
A pinch of salt
The zest of a lemon
200g of glass sugar
3 tablespoons of semi-skimmed milk
½ teaspoon of ground cinnamon
Step 1: Preheat the oven to 170°C. Grease a bundt cake mold and set it aside.
Step 2: In a bowl, sift the flour, ground walnuts, baking soda, baking powder, and salt. Add the lemon zest and reserve.
Step 3: In another large bowl, whisk the sugar with butter until the mixture froths. Incorporate the eggs one by one. Add the pumpkin puree and mix well. Begin to include the flour mixture using a tablespoon and mix gently.
Step 4: Fill the mold and bake for about 40-50 minutes. Check if it’s cooked thoroughly or leave it in for a little longer.
Step 5: Wait for about 10 minutes before unmolding and let it cool completely.
Step 6: Mix all the ingredients of the glaze until obtaining a uniform mixture and pour over the cake. Finish with the chopped walnuts on top.
Time for some tea now, right? If you do try out this recipe of pumpkin bundt cake with walnuts then let us know in the comments below how it turned out!
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