Pumpkin and Hazelnut Cake Recipe

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• ½ cup chopped hazelnuts

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line with parchment paper.
2. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, sugar, eggs, and vegetable oil.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in the chopped hazelnuts.
5. Pour the cake batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake onto a wire rack and let it cool completely.

Verdict:

The combination of pumpkin and hazelnuts adds a delightful twist to traditional cake. The texture is moist and tender, and the nutty flavor of the hazelnuts gives this cake a lovely crunch. This is an excellent cake for celebrations or afternoon tea.

Serving suggestions:

Serve this delicious cake as it is or with a dollop of whipped cream and a sprinkle of candied hazelnuts, a perfect accompaniment to this autumn-inspired delicacy.