Pumpkin and Hazelnut Cake (With a Cinnamon Kick)

More and more pumpkin! It’s in season, so I’m trying to use it in every recipe, inventing new ones too.

(The truth is that a friend of mine gave me a massive pumpkin from her garden and I’m trying to use it!)

I bet I will be sick of it before the Winter begins but for the moment I’m ok so I baked another cake using pumpkin as the main ingredient and as the weather is putting me in “cold season mood” I’ve started using some spices too!


150 gr chopped Hazelnuts

150 gr Pumpkin

150 gr Sugar

2 Eggs

40 gr Flour

The zest of one Lemon

1 Sachet of Yeast

1 Pinch of Salt

1 tbsp Cinnamon powder

1 tbsp Icing Sugar to decorate

1 more tbsp Cinnamon powder to decorate

My hazelnuts were entire so I started my recipe by chopping them into powder and putting them aside.

I put the sugar and the lemon zest in the mixer until the lemon zest was completely reduced in tiny bits.

I cut the pumpkin in small cubes, added them to the sugar mix and reduced it all to a puree.

I added the eggs and all the other ingredients after, mixed everything and poured the batter into a baking tray that I prepared in advance with some wet baking paper.

The batter quantity is not huge so you should use a small, deep baking tray and if you need a bigger cake you should double all the ingredients.

As the cake is tall, I set the oven temperature at 160° for 10 mins and after at 180° – with no ventilation – for another 30 mins.

The cake should be crunchy and well cooked outside and have a moist heart.

I sprinkled my cake with a mix of icing sugar and cinnamon powder so the topping was closed to a very light pink colour.



  1. I haven’t really experimented with baking with pumpkin at all, so thanks for the seasonally timely inspiration 🙂

  2. This looks and sounds fantastic. I’m working with pumpkins this next couple of weeks…I’m going to try and add this to things to try. Thank You!

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