HAPPY THANKSGIVING EVERYONE!
There are a couple of reasons I am super hyped for this post.
One: Cardamom and Saffron, a match made in food world, is not only a favorite of mine but also of many. Isn’t there something great about it?. Close your eyes and think of those two spices. The warmth and the sweetness just engulfs you.
Two: This cake itself. I love pumpkin pie, but sometimes not the biggest fan of cinnamon. When I asked the boys about our Thanks Giving desert, they gave me a mutual reply. We want something with pumpkin, but not a pumpkin pie.
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This is an utterly delicious moist cake which is definitely my kind of cake. Doesn’t need frosting(if you do, I don’t mind;)) which is practically the easiest ever, and, it tastes so ‘gourmet.’ It’s a gorgeous, nutty cake which is going to be a regular for our Year end parties.
- 1 cup pumpkin purée(canned or fresh(better))
- 1 cup all-purpose flour
- ⅔ cup almond meal
- 1½ tsp baking powder
- 1 tsp freshly ground cardamom
- ½ tsp saffron threads
- 1 cup brown butter(2 sticks unsalted butter browned on low heat)
- 1⅓ cup sugar
- ¼ tsp salt
- 3 large eggs
- lemon zest
- Preheat oven to 325 degrees. Sift all-purpose flour, baking soda, baking powder, salt and keep aside.
- In a large bowl, add the brown butter, saffron. Add the eggs and mix well.
- Add the pumpkin purée, and mix well.
- Add the sugar, mix. Now, add the dry ingredients along with almond meal. Mix lightly and do not over mix.
- Pour in a greased pan and bake at 320 degrees for approximately 45 minutes. Check after 40 minutes, if the top is browning faster, reduce the temperature and move it to the lowest rack in your oven.
- Take it out and immediately sprinkle some lemon zest when it's hot. Or serve with some whipped creaqm.
- Let it cool and serve with some cool maple yogurt or light whipped topping.
Make Brown butter by slowly simmering unsalted butter until it turns lightly brown and use only the top and the dirt is left behind.
I've used cardamom, you could use any spices of your choice.
You could use pumkin butter and use ¾ cup of that and ⅓ cup less of sugar.
You could use full brown sugar too, it's perfect.
Your comments are like rewards, please take a moment to give your feedback. Copyright 2014 – Food Fashion Party
I simply adore your combination of cardamom and saffron with pumpkin in this cake. And wow – the browned butter is a nice touch! Even though I adore pie – this is such a wonderful alternative. I also love your use of almond meal – what a lovely texture this cake has Ash! Definitely no frosting needed!
Hope you and your family have a very happy Thanksgiving!
xx’s
I love the flavours of this beautiful, moist pumpkin cake.
Just love the flavour!! Looks supersoft and yummy!!
I love cardamom flavor in desserts. I can see the combination of saffron and cardamom that can uplift the cake to another level. Pumpkin would have definitely made it super moist.
Lovely cake with lovely textures,awesome
Looks amazing. I can just taste it.. brown butter and cardamom. My mom would love this, she keeps asking me to make her a chai cake. 🙂
Luvd the receipe…can’t wait to try this one. The whole combination sounds great! Beautiful pics Asha!
And, hearty congratulations!
@Sashi-Thanks for your motivating words. Love a pie too, in fact, I ate a lot last week.
@Angie- Yes it was quite moist and lovely.
@Sundari- Thanks a ton for stopping by!!
@ Jayanthi- Thanks for coming by, yes you are right, it was super moist and what is the best was, it was easy.
@ Jayanthi- yes you are right, it was super moist and what is the best was, it was easy.
Shibi- Yes, the moisture was definitely from the pumpkin.
Thanks for the constant support girl.
@ Honey- oh, you should make it asap…mom would love it.
@ Bansi- You know you are my biggest supporter and I get a lot of motivation from you. You are my taste approver darlin.<3
Fantastic, beautiful work Ash! We missed you, it’s so great to be able to read your beautiful posts once again! 🙂
could you use liquid saffron instead of threads?
Thanks for stopping by.
I have not had any experience with liquid saffron, so I cannot vouch for that. If you do try it, let me know.
This cake is awesome I made it at the weekend – so flavorful and moist. Is it possible to substitute the eggs however for my family that do not eat eggs?
Thanks so much for getting back with your feedback. Really appreciate it. You can absolutely substitute eggs here.
In this recipes eggs acts more as a binder, so you use 2tbsp of powdered flax seeds for every egg. You can substitute silken tofu, soy lecithin and even arrowroot powder. For 2 eggs use 1/4 cup of silken tofu.
Hope it helps. I have an eggless cake in My Cassata recipe which works wonders. Check it out.
Thank you! Can’t wait to try it with powdered flax seeds! Sejal
Wow, this sounds amazing. Great post and lovely photos. I’ve been wanting to create a dessert with pumpkin, cardamom and saffron, so I’ll be giving this recipe a go. Thanks, Nilou (Persiantapas.com)
Thanks so much for stopping by. This is a nice way to use in baking and desserts. Hope you get to try it and please let me know when you do.
xx