This is really a very interesting Pumpkin and Cashew Nut Torte. It’s so moist, light and sweet but not too sweet. It’s an ideal cake with your green tea, or even better, with a Moroccan mint tea with a slice of lemon. I don’t usually make cakes, but when I do I make sure they are only the ones I truly like, and ones that don’t take up all my time – these days I don’t seem to have too much time to spare!
I love it when pumpkins are in season, because I love-making soufflés or perhaps cakes but most of all soup. I usually grow my own in my garden but this year I did not as I have not had a chance nor the time – but I love making this kind of cake. This Pumpkin and Cashew Nut Torte is delicious and satisfying – perfect for afternoon tea break.
By the way, if pumpkins are not in season, why not try substituting them in this recipe for sweet potatoes – yes, really! It’s just as nice (or butter nut squash if you prefer)
Until now, I never knew that you could buy pumpkin puree in a tin – I was very surprised, as it’s so easy to make. So you can either puree from fresh, or buy it – it’s up to you. (or maybe it may depend upon the season!)
Let’s see how we make this Pumpkin and Cashew Nut Torte: