Pumpkin Cake, Salted Caramel with Nuts and Cinnamon Liqueur


- 375g peeled butternut squash;
- 2 eggs;
- 160g of flour;
– 2 tablespoons of honey;
- 75g of brown sugar;
– 5 tablespoons of olive oil;
- 2 teaspoons of cinnamon;
- 1/2 teaspoon of nutmeg;
- 1 teaspoon of fennel;
- Salt qb;
– 1 teaspoon of baking powder;
- Juice of 1 orange;
– 1 tablespoon of Cinnamon Liqueur ;
- 1/2 cup of dried fruits (walnuts, sultanas and dried apricots).


  • Cake
- Start by removing the skin from the pumpkin and cutting it into smaller pieces. Cook in water seasoned with salt. Drain the cooked pumpkin well and reduce to puree .
- Add the eggs, olive oil, orange juice and sugar. Mix everything very well. Add the spices and liquor. Finally add the dried fruits and flour with the yeast, mixing well.
- Grease a mold with butter and sprinkle with flour. Bake the mixture in a preheated oven at 180ºC for approximately 30/40 minutes.
- Remove, let cool for 5 minutes and unmold.
  • Salted Caramel
- Start by bringing 80 grams of brown sugar to the boil with 1 tablespoon of water. Over low heat, let the sugar melt without stirring.
- When melted, remove from the heat and add 100 ml of cream and 40 g of butter. Stir very well and add 1 pinch of fleur de sel.
- Heat again until it boils for about 3/4 minutes, becoming thicker.

- Place the cake on a pretty plate and place the salted caramel on top. Decorate with nuts or other dried fruit.
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