Candied Pumpkin Cake
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 12
This cake is unassuming on the surface, but don't let that keep you from digging in! The rich spices and complex sweetness of Turkish Spice Candied Pumpkin combine with slightly nutty Kamut flour and pumpkin seeds for a sensational flavour and texture perfect with an afternoon coffee.
Ingredients
- 1 cup white whole wheat flour shopping list
- ½ cup sprouted (or regular) Kamut flour shopping list
- 1 tsp baking powder shopping list
- ¼ tsp baking soda shopping list
- pinch salt shopping list
- ½ cup sugar shopping list
- ¼ cup syrup from Turkish Spice Candied Pumpkin shopping list
- 1 egg shopping list
- 2 egg whites shopping list
- 1 tsp vanilla shopping list
- ¼ cup pumpkin seed or canola oil shopping list
- ⅔ cup whole milk shopping list
- ½ cup finely chopped or coarsely ground pumpkin seeds shopping list
- ¼ cup Turkish Spice Candied Pumpkin shopping list
How to make it
- Preheat the oven to 350 F. Grease a 9” springform pan.
- In a large bowl, combine the flours, baking powder, baking soda, salt and sugar.
- In another bowl, beat together syrup, egg, egg whites, vanilla, oil, and milk.
- Add the flour mixture, whisking well to combine.
- Fold in the pumpkin seeds and candied pumpkin.
- Bake for 35 minutes, until the top is golden. Cool on a rack.
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- clbacon Birmingham, AL
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