Spiced Saffron & Coconut Pumpkin Cake Recipe
The Spiced Saffron Pumpkin Cake Recipe is a delicious preparation of pumpkin with the addition of saffron, coconut and jaggery. If you are fond of saffron and pumpkin then this cake is a must make in your kitchen. Serve the spiced cake with vanilla custard drizzled over the cake and it tastes absolutely delicious.
Here are more tea cake recipes for you to try
Note: The baking times might differ from oven to oven. So keep a watch on the cake, after half hour of baking insert a clean knife to check if it comes out clean. If it does not come out clean, allow it to bake for some more time. If you understand your oven well, then this cake should come out flawless.
- 2 cups All Purpose Flour (Maida)
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- 2 teaspoons Baking soda
- 1/4 cup Jaggery , powdered
- 1/4 teaspoon Saffron strands , dissolved in 3 tablespoons of hot milk
- 1/4 cup Fresh coconut , or desiccated coconut, grated
- 1/2 cup Butter (Salted)
- 2 Whole Eggs
- 1 cup Pumpkin puree , or butternut squash, pureed
- 1/2 cup Whole Almonds (Badam) , blanched, de-skinned and chopped
How to make Spiced Saffron & Coconut Pumpkin Cake Recipe
To begin making the Spiced Saffron Pumpkin cake , first preheat oven to 180°C. Butter and flour metal baking pan or line the muffin pans and keep aside.
Combine dry ingredients in large bowl and keep aside.
In another bowl of a stand mixer or a high walled bowl, beat the sugar, jaggery, butter eggs until soft and smooth. Add in the dry ingredients and beat until well combined. Finally fold in the chopped almonds.
Pour the cake batter into greased baking pan and bake for about 30 to 40 minutes or until the tester comes out clean. If you are baking them in a muffin tray, then bake for 10 to 15 minutes until the tester like toothpick when inserted comes out clean.
Remove from the oven and allow the Spiced Pumpkin Cake to cool. Serve the Spiced Saffron & Cococnut Pumpkin Cake with vanilla custard for a delicious evening treat.