Cake for breakfast? Yes please, especially if it is healthy and full of fresh vegetables too.
Italians do love their cake for breakfast. I usually have yogurt with fruit or bread with honey but sometimes a good homemade cake will make a good headstart to the day too 🙂
You know how much I love pumpkin. I want to make the most of this exquisite vegetable full of goodness which is in season right now. If you make bread you can just add a little bit of cooked pumpkin to your dough and it will add a nice golden colour and a subtle delicate sweet taste to your baking.
For a change I paired pumpkin with carrot and added some ground hazelnuts for a wholesome nutty taste. To me this is the perfect breakfast cake: moist, crumbly and delicious and it is also a favourite with my children too. I have not made a frosting as I am not keen on it but you can if you like.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
Steam the pumpkin for about 10 to 15 minutes until soft then mash it with a fork to a puree consistency.
Wash and finely grate the carrots. Put them in a bowl with the ground hazelnuts, the mashed pumpkin, the orange zest, the eggs, the sifted flour and baking powder, the sugar and the oil. Mix well.
Pour the mixture onto a well greased loaf cake tin measuring approx 11 x 21cm or 4 x 8 inch, sprinkle it with brown sugar on top and bake it in a ventilated oven at 180C or 350F for 45 minutes. Check for readiness with a toothpick.
Switch off the oven and leave the cake in for a further 15 minutes with the oven door left adjar.
Wait for it to cool down before removing it from the mold. This is quite a delicate, moist and crumbly cake.