Pumpkin-walnut cake from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray and Leslie Jonath

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate ganache

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cake needs to be refrigerated at least 2 hours. Can substitute canned pumpkin purée for the homemade "Pumpkin purée" specified in this recipe. Correction from the book’s website: “Throughout this book, there are inconsistencies in the weight of flour and sugar measurements. Please apply the following measurements: 1 cup of all-purpose flour is equal to 5 ounces. 1 cup of granulated sugar is equal to 7 ounces.”

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Reviews about this recipe

  • Lisa Is Cooking

    ...this was a delightfully tender-crumbed cake. The pumpkin puree keeps it that way, and the walnuts added flavor and crunch. The chocolate ganache...was such nice, subtle added touch on top...

    Full review
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