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Semolina Pumpkin Cake

WÜSTHOF Semolina Pumpkin Cake


  • 1 ½ cups all-purpose flour

  • 1 cup semolina flour

  • 1 cup plus 1 tablespoon sugar 

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 1 teaspoon ginger

  • Salt

  • 2 eggs

  • 1 (15-oz) can pumpkin purée 

  • 1 cup extra-virgin olive oil, plus more for coating the pan 

  • 1 teaspoon vanilla extract

  • ¼ cup sliced almonds


  • Preheat the oven to 350°F.

  • Line 9 x 5-inch loaf pan in parchment paper and coat the parchment in oil.

  • Whisk the flours, 1 cup sugar, baking powder, cinnamon, ginger, and a pinch of salt in a large bowl.

  • Make a well in the centre.

  • Whisk the eggs, pumpkin, olive oil, and vanilla together in the well, then fold the wet ingredients into the dry ingredients until smooth.

  • Pour the batter into the prepared baking dish.

  • Scatter with the remaining tablespoon of sugar and the sliced almonds.

  • Bake until the cake is springy to the touch and a toothpick inserted in the centre comes out clean with a few crumbs attached, 55 to 60 minutes.

  • Cool completely in the pan, then serve with your favourite cozy drink or a scoop of ice cream!

WÜSTHOF Pumpkin Cake

This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.

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