Materials :

  • 500 grams of pumpkin
  • 3 tablespoons of sugar
  • 3 glasses of water
  • ¾ cup of granulated sugar
  • 1 glass of water Milk
  • 1 water glass measure of oil
  • ½ cup crushed walnuts
  • 2.5 cups of flour
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1 packet vanilla
  • 1 packet of baking powder


Fabrication : 

  1. Chop the pumpkins into small pieces and cook them in a saucepan with granulated sugar and water until soft.
  2. Drain the softened zucchini and transfer to the mixer.
  3. Puree with a mixer.
  4. In a bowl, sift the flour, baking powder, cinnamon and vanilla. Beat eggs and sugar in a mixing bowl until white.
  5. Add milk and oil to the bowl and mix it again with the mixer. Then add the sifted flour, vanillin, cinnamon and baking powder and mix well. Finally, add the pumpkin puree and walnut kernels and mix.
  6. Pour the mixture into a greased cake mold and bake in a preheated 180 degree oven for about 50 minutes.
  7. Check with a toothpick whether the cake is cooked or not, if it is not, you can bake it for a while.
  8. After taking it out of the oven, let it rest at room temperature and serve by slicing.