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Roasted Pumpkin Cake

Roasted Pumpkin Cake

Discover the perfect blend of sweet and savory with this Roasted Pumpkin Cake featuring goat cheese and pistachios, a must for autumn gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g potimarron
  • 150 g goat cheese
  • 100 g pistachios
  • 3 eggs
  • 180 g flour
  • 1 packet baking powder
  • 80 ml olive oil
  • 50 ml milk
  • q.s. Salt and pepper

Equipment

  • Baking tray
  • Whisk
  • Mixing bowls
  • Loaf pan
  • Wire rack for cooling

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Cut the potimarron into cubes and spread them on a baking tray. Drizzle with olive oil, salt, and pepper. Roast for about 25 minutes.
  3. In a large bowl, beat the eggs with the milk and olive oil.
  4. In another bowl, mix the flour and baking powder. Gradually add to the wet ingredients, stirring until smooth.
  5. Fold in the roasted pumpkin, crumbled goat cheese, and chopped pistachios.
  6. Pour the batter into a greased and floured loaf pan. Bake for about 45 minutes.
  7. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 210kcalCarbohydrates: 25gProtein: 7gFat: 10gSaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 720IUVitamin C: 6mgCalcium: 90mgIron: 1.2mg

Notes

Don't skip the roasting step—it enhances the pumpkin's flavor significantly. You can substitute goat cheese with feta or ricotta, and potimarron with butternut squash if preferred. For extra flavor, consider adding thyme or rosemary to the roasted pumpkin or topping the cake with honey and chopped pistachios before serving. Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week; it can also be frozen for up to 3 months.
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