Pumpkin and almond plumcake

Pumpkin and almond plumcake


Pumpkin and almond plum cake without butter is a very soft and delicious dessert perfect for breakfast and a snack.

The consistency is soft and moist thanks to the pumpkin puree inserted into the dough and enriched by the taste of chopped almonds, a dessert that melts in your mouth and will amaze you from the first bite.

You can garnish it with a dark chocolate topping to make it even more delicious.


  • 250 g flour
  • 130 g almonds, peeled
  • 250 g pumpkin, cooked and drained
  • 130 g sugar, granulated
  • 80 ml seed oil
  • 3 eggs, whole
  • 1 sachet of instant yeast for desserts
  • a pinch of salt, fine
  • a teaspoon vanilla, extracted


  1. Blend the cooked pumpkin pulp with an immersion blender.Chop the peeled almonds in a small blender.
  2. Beat the eggs with the sugar and a pinch of salt using an electric whisk until they are light and fluffy.
  3. Add the oil to the mixture while continuing to beat.
  4. Add the pumpkin puree, vanilla extract and almonds ground into flour to the dough.
  5. Add the flour and yeast little at a time, mixing all the ingredients with the whisk at low speed.
  6. Grease and flour a classic plumcake mold and pour the mixture into it.
  7. Cook the dessert in a hot static oven at 180° for about 40 minutes, then move the oven to fan mode and cook for another 5/10 minutes.Always test the center of the cake with a toothpick before taking it out of the oven.
  8. Remove from the oven and let cool before enjoying.