Light, airy, and perfectly spiced, this is the pumpkin cake that converts all pumpkin skeptics. Ethereal zest from cardamom is perfectly balanced with the nutty richness of walnut crumb. —Max Makes Dinner
- Prep time 20 minutes
- Cook time 50 minutes
- Makes 1 loaf
- Tea Cake
butter (113g), at room temperature
white sugar (140g)
eggs, at room temperature
tinned pumpkin (141g), at room temperature
green cardamom pods, shelled and crushed
- Walnut Crumb
shelled raw walnuts (76g)
In This Recipe
- Preheat the oven to 350F and line a 9 x 5 loaf pan with a large sheet of parchment paper. Cut it large enough so that there is overhang you can use to pull the cake out when done.
- Cream the butter, vanilla, and sugar for 3 minutes, until it changes color and is light and fluffy.
- While the butter is creaming, combine the flour, salt, baking powder, clove, and cardamom in a small bowl. Whisk till combined.
- Scrape down the bowl and add one egg. Mix on medium speed for 1 minute. Scrape down the bowl and repeat the process with the second egg.
- While the eggs are creaming, make the topping. In a small food processor, combine the walnuts and sugar. Blitz till finely chopped.
- Add all the dry ingredients in one go, pulse the mixer until just combined. Pour into the prepared loaf, and smooth the top over with an offset spatula. Sprinkle the walnut crumb in one even layer, and bake for 50 minutes to 1 hour. Do not open the oven for the first 30 minutes or the delicate cake may drop.
- Remove from oven, and cool for 15 minutes in the pan. Holding both sides of the excess parchment peeking out, lift the cake out to cool on a cooling rack.