If you’re looking for a flavorful and gluten-free dessert to celebrate the fall season, this Marcona Almond Pumpkin Cake is the perfect choice. With the natural sweetness of roasted pumpkin and the rich, buttery crunch of Marcona almonds, this cake offers a delightful twist on the traditional pumpkin dessert. Moist, filling and easy to prepare. It’s a treat that everyone can enjoy, whether you are gluten-free or just looking for a delicious autumn treat.
Why Should You Choose Marcona Almond for a Pumpkin Cake?
Marcona almonds are rich in flavor, with a delicate buttery taste that elevates the classic pumpkin cake. For this gluten-free version, using ground almonds adds texture and natural sweetness, while still keeping the cake light and fluffy. Marcona almonds also pair wonderfully with roasted pumpkin.
Step-by-Step Gluten-Free Recipe for Marcona Almond Pumpkin Cake
This gluten-free recipe is easy to follow and uses roasted pumpkin and ground almonds to create a rich, moist cake without the need for gluten.
Ingredients
- 250 g roasted pumpkin
- 4 medium eggs
- 160 g sugar
- 100 g ground Marcona Almonds
- 50 g gluten-free flour (a blend for baking)
- 5 g baking powder (ensure it’s gluten-free)
- Grated zest of half a lemon
- A pinch of salt
Instructions
- Prepare the oven: Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Roast the pumpkin: If you haven’t roasted the pumpkin yet, peel and cube the pumpkin, then roast it in the oven for about 20-25 minutes or until tender. Once cooled, mash it well to form a smooth puree.
- Beat the eggs and sugar: In a large bowl, whisk the eggs with the sugar until the mixture is pale and fluffy, about 3-5 minutes.
- Add pumpkin and lemon zest: Stir in the roasted pumpkin puree and the grated lemon zest.
- Incorporate dry ingredients: Gently fold in the ground almonds, gluten-free flour, baking powder, and a pinch of salt until the batter is smooth and well-combined.
- Bake: Pour the mixture into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Tips for the Perfect Gluten-Free Marcona Almond Pumpkin Cake
- Roast the pumpkin for extra flavor: Roasting the pumpkin brings out its natural sweetness, enhancing the overall taste of the cake.
- Use finely ground almonds: Ground Marcona almonds add a delicate texture to the cake. Make sure to grind them finely for a smooth and cohesive batter.
- Check the baking powder: Always ensure your baking powder is certified gluten-free, as some may contain traces of gluten.
- Adjust sweetness: Depending on the sweetness of the roasted pumpkin, you may want to slightly reduce the sugar.
- Top with a layer of buttercream: A layer of buttercream frosting adds a creamy and indulgent finish to the cake, complementing the almond and pumpkin flavors.
Nutritional Benefits of Gluten-Free Marcona Almond Pumpkin Cake
This gluten-free cake is packed with nutrients thanks to the pumpkin and Marcona almonds.
- Pumpkin: Rich in beta-carotene, vitamin C, and fiber, it promotes good vision, skin health, and digestion.
- Marcona almonds: High in healthy fats, protein, and vitamin E, Marcona almonds provide a satisfying crunch and plenty of health benefits, including heart and brain support.
- Gluten-free: By using gluten-free flour and baking powder, this cake is suitable for those with gluten sensitivities or celiac disease without compromising on flavor or texture.
Serving Suggestions
Serve this gluten-free Marcona almond pumpkin cake with a light dusting of powdered sugar or pair it with a dollop of whipped cream or Greek yogurt for a more indulgent treat. A sprinkle of chopped almonds or a drizzle of honey can also add extra texture and sweetness.
Storage Tips
This cake stays moist for days, so you can store it at room temperature for up to 3 days, covered with plastic wrap or in an airtight container. If refrigerated, it can last for up to a week. You can also freeze the cake for up to 3 months. Be sure to wrap it tightly in plastic and let it thaw at room temperature before serving.
Conclusion
This gluten-free Marcona almond pumpkin cake is a delicious, nourishing dessert that combines the earthy sweetness of pumpkin with the rich, buttery taste of almonds. Perfect for fall, it’s a treat you can enjoy whether you’re gluten-free or not!
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