Pumpkin and Cashew Nut Torte

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Pumpkin and Cashew Nut Torte

Pumpkin and Cashew Nut Torte

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:

 

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Pumpkin and Cashew Nut Torte
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 45 minutes
Cook Time 30 minutes
Servings
portions
Ingredients
For the cake:
For the topping:
Course Cake
Prep Time 45 minutes
Cook Time 30 minutes
Servings
portions
Ingredients
For the cake:
For the topping:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to gas mark 4/180c . Have the greased tin ready (shaped like the picture) then cream the butter and the sugar until pale and fluffy.
  2. Now add the egg yolks one by one, then add the lemon zest, then the vanilla extract and mix.
  3. With a spatula, fold in the pumpkin purée, cashew nuts then add the flour then fold in lightly.
  4. Whisk the egg white, then add to the mixture and fold in. Don't over fold it, it should be very light - then pour into the prepared grease proofed case.
  5. Put the cake tin on the middle shelf and cook for about 30 mins. Keep an eye on it or it will burn! Insert a skewer into the centre of the cake - if it comes out clean, it's ready.
  6. Remove from the oven and keep in the tin for 10 mins or so. Then take it out from the tin, but leave it in the grease proof case until it has completely cooled on a wire rack.
  7. Heat the chopped apricot with the jam and pour it over the cake, making sure you cover the sides as well.
  8. With a spatula sprinkle the chopped chocolate on the side, or, if you have a better way then do it. I sometimes roll the the cake on the chocolate, but only if you have not yet glazed the top.
  9. Mix the icing sugar with the food colouring then add 1teaspoon of hot water. Mix well, then pour over the cake.
  10. Make sure you cover all of the top of the cake. Sprinkle with a little chocolate just for decoration. then let it set.
  11. You can keep this cake for up to a week in a dry tight cake tin.
Recipe Notes

Here the Fresh Pumpkin Purée this way you will get a very light cake

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3 Comments

  1. Anitha Gowda says:

    Save a big slice for me..Loving it to the core

  2. Soma Saharay says:

    This is lovely expert baker….

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