Pumpkin almond cake with almond butter frosting from Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients by Matt Lewis and Renato Poliafito

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

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

  • Zosia on November 03, 2019

    This is one of the best pumpkin cakes I’ve ever had – it’s moist without being dense and oily and is wonderfully spicy. I especially liked the kick from the ginger. The frosting is an American buttercream that has some of the butter replaced with almond butter. It had a wonderful spreadable, consistency but, even though I used the lesser amount of powdered sugar listed in the recipe, it was too sweet for me and had that unpleasant (to me) gritty mouthfeel that comes with powdered sugar. However, the almond flavour was a very nice complement to the spiciness of the cake.

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