Recipe

Bosnian Pumpkin Cake

Autumn Delight: Bosnian Pumpkin Cake

4.5 out of 5

Indulge in the flavors of Bosnian cuisine with this delightful recipe for Bosnian Pumpkin Cake. Made with fresh pumpkin, warm spices, and a touch of sweetness, this cake is a true celebration of autumn.

Pastry› Sweet Pastry› Tikvenjak

European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian 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 (gluten)

Not suitable for

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

Ingredients

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
2 cups (400g) grated pumpkin 2 cups (400g) grated pumpkin
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
3 large eggs 3 large eggs
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
1/2 teaspoon salt 1/2 teaspoon salt
Zest of 1 orange Zest of 1 orange
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 39g, 22g
Protein: 4g
Fiber: 2g
Salt: 0.4g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a round cake pan.
2.
In a large mixing bowl, combine the grated pumpkin, sugar, vegetable oil, eggs, orange zest, and vanilla extract. Mix well until all the ingredients are fully incorporated.
3.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
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 with a spatula.
6.
Bake for approximately 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 Bosnian Pumpkin Cake as a delightful dessert or a sweet treat with a cup of tea or coffee.

Treat your ingredients with care...

Pumpkin — Make sure to use fresh pumpkin and grate it finely for the best texture in the cake.
Orange zest — Use organic oranges and wash them thoroughly before zesting to avoid any unwanted chemicals.

Tips & Tricks

For added richness, you can serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
If you prefer a spicier flavor, you can increase the amount of cinnamon and nutmeg in the recipe.
To make the cake more festive, you can decorate the top with toasted pumpkin seeds or a sprinkle of ground cinnamon.

Serving advice

Serve the Bosnian Pumpkin Cake at room temperature for the best flavor and texture. It can be enjoyed on its own as a delightful dessert or paired with a cup of tea or coffee for a sweet treat.

Presentation advice

To enhance the presentation of the Bosnian Pumpkin Cake, you can place a few fresh orange slices or a sprig of mint on the side of each slice. This adds a pop of color and freshness to the plate.