Pumpkins are in season, their shapes and colours make them look beautiful!

Last year, I made a pumpkin flan:

I had frozen pureed pumpkin in my freezer, so I decided to go for a pumpkin cake this year.
For this recipe you need:

• 200g caster sugar
• 4 eggs
• 150g melted butter
• 1 tsp vanilla extract
• 400g pureed pumpkin
• 250g white flour
• 3 tsps baking powder
• 2 tsps bicarbonate soda
• 1/4 tsp salt
• 2 tsps ground cinnamon
• 115g chopped walnuts

Preheat the oven at 180 degres.

Mix the dry ingredients together: flour, baking powder, bicarbonate soda, salt and cinnamon except the sugar!

In a large bowl, combine the sugar and melted butter. Blend in the vanilla extract and pureed pumpkin. Then beat in the eggs, one at a time.
Add the flour mixture slowly and then the walnuts.

Bake for 30 minutes in the oven.

The result is fantastic!

The cake was very moist and spongy because of the pumpkin puree and my boys loved it!