Cakes · Recipes

Almond Pumpkin Cakes

 Pumpkins are synonymous with Halloween as we carve a myriad of faces into them, light them up and celebrate our artistic abilities. They are also a super nutritious vegetable, packed full of antioxidants and essential minerals; and incredibly kind to waistlines!!

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This is a delightful Autumnal recipe. I only started baking with pumpkin last year, how silly of me, I would encourage everybody who likes to bake to grab a pumpkin and conjure up many delicious delights!

Ingredients – makes 12 WP_20151019_003

240g Ground Almonds
45g Coconut Sugar
1 Tbsp Dessicated Coconut
1 Tsp Baking Powder
Pinch Salt
1/4 Tsp Cinnamon
50g Dark Chocolate, chopped
150g Pumpkin Puree*
1 Egg
1 Tsp Vanilla Extract

Method

  • Preheat the oven to 180C/160C fan and line a baking sheet with parchment paper.
  • Mix the almonds, coconut sugar, dessicated coconut, baking powder, salt, cinnamon and chocolate together in a large mixing bowl.
  • In a separate bowl whisk the pumpkin, egg and vanilla together; pour this into the dry ingredients and mix them together well.
  • Take tablespoons of the mixture and roll into balls in the palm of your hand. Lay them on the baking sheet, pressing down slightly. Don’t worry about spacing them, these don’t spread.
  • Bake for 20 minutes then transfer to a wire rack to cool.

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These are such lovely little cakes, with a very similar flavour to amaretti biscuits. I used 81% dark chocolate, so they weren’t very sweet which was just how we like them, however if you would prefer a sweeter flavour I would suggest a lower cocoa content chocolate or perhaps milk chocolate. Experiment, see what you like!

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*To make pumpkin puree, cut the pumpkin in half, scooping out the seeds and cutting the halves into wedges. Peel the wedges and chop into chunks. Steam until they are soft, until a knife goes through easily; then puree. Keep any unused puree in the fridge.

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