Pumpkin and apricot jam cake

When we think of autumn, one thing immediately comes to mind: pumpkin, the undisputed queen of the season.

With its delicate flavour and great versatility in the kitchen, it lends itself to many preparations — not only savoury but also sweet. Among these is the pumpkin and apricot jam cake, which combines the softness of the batter with the fruity aroma of the jam, creating a simple and wholesome dessert.

If you’ve never tried it, now’s the time to make up for it. Let’s see how to prepare it at home in a few simple steps!

Ingredients for pumpkin cake

  • 3 room-temperature eggs
  • 160 g sugar
  • 100 ml vegetable oil
  • 250 g cleaned raw pumpkin
  • 250 g flour
  • 100 g peeled and toasted almonds
  • Zest of one organic orange and the juice of one half
  • 1 packet of baking powder
  • 150–180 g apricot jam

For special dietary needs or nut allergies, you can replace the almonds with toasted seeds, such as pumpkin or sunflower seeds, which will enhance the flavour and give the batter the right texture.

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How to make a simple and soft pumpkin cake

Making a soft pumpkin cake is easy: just follow a few simple steps carefully to achieve a moist and fragrant dessert.

Prepare the pumpkin

  • Peel the pumpkin and remove the seeds, then cut it into cubes.
  • You can bake it in the oven for 20–25 minutes at 180 °C until soft, or steam it to preserve its flavour and colour.
  • Once cooked, blend it until you obtain a smooth, lump-free purée.

Prepare the cake

  • Beat the eggs with the sugar until light and frothy. Slowly pour in the oil and incorporate the pumpkin purée.
  • Add the grated orange zest and juice.
  • Sift the flour with the baking powder and add it gradually to the mixture, stirring gently. Finally, fold in the ground almonds (or your chosen alternative).
  • Pour the batter into a 24 cm cake pan, previously greased and floured or lined with parchment paper.
  • Bake in a static oven at 175 °C for 40–45 minutes.

Before removing from the oven, always do the toothpick test: if it comes out dry, the cake is ready!

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Fill the cake with jam

Once baked and cooled, spread the apricot jam evenly over the surface of the cake, or swirl it gently with the tip of a knife for a rustic look.

If you’d like to vary the flavour, you can replace the apricot jam with orange marmalade, which adds a citrusy, slightly bitter note that perfectly balances the sweetness of the pumpkin — or with plum jam, rich and full-bodied, ideal for those who enjoy bold contrasts.

Storage

The pumpkin and apricot jam cake keeps well under a cake dome or in an airtight container for up to 3 days at room temperature.

Alternatively, you can freeze it in portions: simply let it thaw at room temperature and enjoy it moist and fragrant — perhaps with a cup of tea or as a cosy evening treat.