Pumpkin-Hazelnut Tea Cake

Pumpkin Hazelnut Tea Cake Recipe - Delicious and Nutritious

| Servings: 12

Introduction

This Pumpkin-Hazelnut Tea Cake is a delicious and nutritious treat that is perfect for enjoying with a cup of tea or coffee. The combination of pumpkin, honey, and warm spices creates a flavorful and moist cake that is sure to be a hit with your family and friends.

History

The recipe for Pumpkin-Hazelnut Tea Cake has its roots in traditional fall baking. Pumpkins have long been a staple ingredient in autumn desserts, and the addition of hazelnuts adds a crunchy texture and nutty flavor to the cake. This recipe is a modern twist on classic pumpkin bread, perfect for enjoying during the cooler months.

Ingredients

3 tbsp of canola oil
0.75 cup of homemade or canned pumpkin purée
0.5 cup of honey
3 tbsp of firmly packed brown sugar
2 eggs, lightly beaten
1 cup of whole-wheat flour
0.5 cup of all-purpose flour
2 tbsp of flaxseed
0.5 tsp of baking powder
0.5 tsp of ground allspice
0.5 tsp of ground cinnamon
0.5 tsp of ground nutmeg
0.25 tsp of ground cloves
0.25 tsp of salt
2 tbsp of chopped hazelnuts (filberts)

How to prepare

Preheat the oven to 350°F (177°C).
Lightly coat an 8-by-4 inches loaf pan with cooking spray.
In a large bowl, use an electric mixer on low speed to beat together the canola oil, pumpkin puree, honey, brown sugar, and eggs until well blended.
In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves, and salt.
Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
Pour the batter into the prepared pan.
Sprinkle the hazelnuts evenly over the top and gently press them into the batter.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
Let the loaf cool in the pan on a wire rack for 10 minutes.
Turn the loaf out of the pan onto the rack and let it cool completely.
Cut the loaf into 12 slices to serve.

Variations

Add a handful of chocolate chips or dried cranberries to the batter for a sweet twist.
Substitute walnuts or pecans for the hazelnuts for a different flavor profile.
Swirl in a cream cheese filling for a rich and creamy addition to the cake.

Cooking Tips & Tricks

Be sure to use homemade or canned pumpkin puree for the best flavor and texture.

- Lightly coat the loaf pan with cooking spray to prevent the cake from sticking.

- Gently press the chopped hazelnuts into the batter before baking for a beautiful presentation.

- Let the cake cool completely before slicing to ensure clean and even slices.

Serving Suggestions

Serve slices of Pumpkin-Hazelnut Tea Cake with a dollop of whipped cream or a drizzle of honey for a decadent dessert. Enjoy a slice with a cup of hot tea or coffee for a cozy afternoon treat.

Cooking Techniques

Use an electric mixer to ensure that the batter is well blended and smooth.

- Be sure to preheat the oven to the correct temperature to ensure even baking.

- Check the cake for doneness by inserting a toothpick into the center - if it comes out clean, the cake is ready.

Ingredient Substitutions

Use vegetable oil or melted butter in place of canola oil.

- Substitute maple syrup or agave nectar for the honey.

- Use gluten-free flour blend in place of whole-wheat and all-purpose flour for a gluten-free version of the cake.

Make Ahead Tips

Pumpkin-Hazelnut Tea Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.

Presentation Ideas

Serve slices of Pumpkin-Hazelnut Tea Cake on a decorative platter with a dusting of powdered sugar or a sprinkle of cinnamon for a beautiful presentation. Garnish with a sprig of fresh mint or a drizzle of caramel sauce for an extra touch of elegance.

Pairing Recommendations

Enjoy slices of Pumpkin-Hazelnut Tea Cake with a hot cup of chai tea or a spiced latte for a cozy and comforting treat. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert option.

Storage and Reheating Instructions

Store leftover Pumpkin-Hazelnut Tea Cake in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Pumpkin-Hazelnut Tea Cake contains approximately 180 calories. This makes it a relatively low-calorie treat that can be enjoyed as part of a balanced diet.

Carbohydrates

Each serving of Pumpkin-Hazelnut Tea Cake contains approximately 25 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

Each serving of Pumpkin-Hazelnut Tea Cake contains approximately 7 grams of fat. The canola oil and hazelnuts in this recipe provide healthy fats that are essential for brain function and overall health.

Proteins

Each serving of Pumpkin-Hazelnut Tea Cake contains approximately 4 grams of protein. Protein is important for building and repairing tissues in the body, making this cake a nutritious snack or dessert option.

Vitamins and minerals

Pumpkin is a rich source of vitamins A and C, as well as potassium and fiber. Hazelnuts are high in vitamin E, magnesium, and antioxidants. Together, these ingredients provide a wide range of essential nutrients for overall health.

Alergens

This recipe contains eggs and hazelnuts, which are common allergens. Be sure to check for any food allergies before serving this cake to guests.

Summary

Overall, Pumpkin-Hazelnut Tea Cake is a nutritious and delicious treat that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy a slice as a snack or dessert for a satisfying and flavorful treat.

Summary

Pumpkin-Hazelnut Tea Cake is a delicious and nutritious treat that is perfect for enjoying during the fall and winter months. With a moist and flavorful crumb, this cake is sure to be a hit with your family and friends. Serve slices with a cup of tea or coffee for a cozy and comforting dessert option.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a crisp autumn day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the worn, yellowed pages, a beautiful photograph caught my eye - a Pumpkin-Hazelnut Tea Cake. The image of the moist, golden cake studded with crunchy hazelnuts and drizzled with a cream cheese glaze was enough to make my mouth water.

I immediately set out to make this cake, determined to recreate the delicious treat that had captured my imagination. I gathered all the ingredients - fresh pumpkin puree, toasted hazelnuts, warm spices like cinnamon and nutmeg. As I mixed the batter, the warm aroma of pumpkin and spices filled the kitchen, reminding me of cozy evenings spent by the fireplace.

As the cake baked in the oven, I couldn't wait to taste the final result. When I finally pulled it out, the cake was a beautiful golden brown, with a crackly crust and a moist interior. I couldn't resist cutting myself a slice and savoring the first bite. The cake was everything I had hoped for and more - rich with pumpkin flavor, crunchy with hazelnuts, and perfectly balanced with the tangy cream cheese glaze.

I knew that this recipe was a keeper, one that I would make time and time again for family gatherings and special occasions. Over the years, I perfected the recipe, tweaking it here and there to suit my taste. I added a touch of orange zest to brighten the flavors, and a sprinkle of turbinado sugar for extra crunch. Each time I made the cake, it brought me back to that first day when I discovered it in my grandmother's old cookbook.

As I shared the recipe with friends and family, it became a beloved tradition in our household. Every fall, as the leaves turned golden and the air grew crisp, I would bake a Pumpkin-Hazelnut Tea Cake to celebrate the season. The cake became a symbol of warmth and comfort, a reminder of the joy of baking and sharing good food with loved ones.

Over the years, I learned to adapt the recipe to suit different occasions. I made miniature tea cakes for afternoon tea parties, and layered cakes for special birthdays. I even experimented with different fillings and toppings, like a spiced pumpkin buttercream or a crunchy hazelnut streusel. Each variation brought a new dimension to the original recipe, keeping it fresh and exciting.

As I grew older, I realized that this recipe was more than just a delicious treat - it was a connection to the past, a link to my grandmother and the generations of women who had come before me. It was a reminder of the importance of tradition and the power of food to bring people together.

Now, as I pass on the recipe to my own grandchildren, I hope that they will find as much joy and satisfaction in baking this Pumpkin-Hazelnut Tea Cake as I have. I hope that they will cherish the memories of time spent in the kitchen, the aroma of warm spices filling the air, and the simple pleasure of sharing a homemade treat with those they love.

In the end, it's not just about the cake itself, but the love and care that goes into making it. The tradition of passing down recipes from generation to generation is a powerful one, a way of preserving our heritage and creating lasting memories. And for me, this Pumpkin-Hazelnut Tea Cake will always be a reminder of the beauty and power of food to nourish both body and soul.