Recipe

Macedonian Pumpkin Cake

Autumn Delight: Macedonian Pumpkin Cake with a Twist

3.6 out of 5

Indulge in the flavors of Macedonian cuisine with this delightful twist on the traditional Portuguese Bolo de chila. This Macedonian Pumpkin Cake is a perfect blend of sweet and savory, showcasing the rich flavors of pumpkin and warm spices.

Dessert› Cake› Bolo de chila

European cuisine› Mediterranean cuisine› Portuguese cuisine

European cuisine› Mediterranean cuisine› Balkan cuisine› Macedonian cuisine

Preparation time

20 minutes

Cooking time

40-45 minutes

Total time

1 hour and 5 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Soy-free, Dairy-free (if using vegetable oil instead of butter), Gluten-free (if using gluten-free flour)

Allergens

Eggs, Wheat (if using all-purpose flour)

Not suitable for

Vegan (contains eggs), Paleo (contains sugar and flour), Keto (contains sugar and flour), Low-carb (contains sugar and flour), Dairy-free (if using butter instead of vegetable oil)

Ingredients

While the original Bolo de chila is a Portuguese pumpkin cake made with gila squash, the Macedonian Pumpkin Cake adapts the recipe to use fresh pumpkin puree instead. The spices used in the Macedonian version are also slightly different, incorporating warm flavors like cinnamon and nutmeg to enhance the cake's taste. Additionally, the Macedonian Pumpkin Cake is topped with powdered sugar for a touch of sweetness. We alse have the original recipe for Bolo de chila, so you can check it out.

2 cups (400g) pumpkin puree 2 cups (400g) pumpkin puree
1 cup (200g) sugar 1 cup (200g) sugar
4 eggs 4 eggs
1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 16g, 2g
Carbohydrates (total, sugars): 40g, 24g
Protein: 4g
Fiber: 2g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a round cake pan.
2.
In a large mixing bowl, combine the pumpkin puree, sugar, eggs, and vegetable oil. Mix well until smooth.
3.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
4.
Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5.
Pour the batter into the prepared cake pan and smooth the top.
6.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
8.
Once cooled, dust the top of the cake with powdered sugar.
9.
Slice and serve the Macedonian Pumpkin Cake as a delightful dessert or a sweet treat with a cup of tea.

Treat your ingredients with care...

Pumpkin puree — Make sure to use fresh pumpkin puree for the best flavor and texture. If using canned pumpkin puree, choose one without any added spices or sweeteners.

Tips & Tricks

For an extra burst of flavor, add a handful of chopped walnuts or raisins to the cake batter.
Serve the Macedonian Pumpkin Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
If you prefer a spicier cake, increase the amount of cinnamon and nutmeg according to your taste.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Macedonian Pumpkin Cake as a delightful dessert after a hearty Macedonian meal or enjoy it as a sweet treat with a cup of tea or coffee.

Presentation advice

Dust the top of the cake generously with powdered sugar for an elegant and inviting presentation. You can also garnish with a sprig of fresh mint or a sprinkle of ground cinnamon for an extra touch of visual appeal.