Töksütemény (Pumpkin Cake)

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Dessert Snack Eastern Europe Medium

35 min 215 kcal 4g protein

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Did you know?

Pumpkin cake (Töksütemény) became popular in Hungary after World War II when pumpkins were an inexpensive way to add moisture and sweetness to baked goods.

Ingredients

Servings:

Pumpkin Purée 300 g
Wheat Flour 200 g ↻ Gluten → Rice Flour
Granulated Sugar 150 g
Unsalted Butter 100 g ↻ Milk → Dairy‑free Margarine
Large Eggs 2 pieces ↻ Eggs → Ground Flaxseed Mixed With Water (1 Tbsp Flaxseed + 3 Tbsp Water Per Egg)
Baking Powder 2 tsp
Ground Cinnamon 1 tsp
Walnut Pieces 50 g optional ↻ Tree nuts → Omit Walnuts

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Method

Preheat the oven to 180°C (350°F) and lightly grease a 20 cm round cake tin.

In a large bowl whisk together the wheat flour, baking powder, ground cinnamon and granulated sugar.

In a separate bowl melt the butter, then stir in the pumpkin purée and eggs until the mixture is smooth.

Combine the wet and dry mixtures, folding gently until just incorporated; if using walnuts, fold them in now.

Pour the batter into the prepared tin and smooth the surface with a spatula.

Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Slice and serve as a snack, optionally dusted with a little extra cinnamon.

Nutrition per serving

215 kcal

4 g protein

28 g carbs

10 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.