• 260 g of roasted and crushed pumpkin
  • 250 g of butter
  • 3 large eggs
  • 250 g of sugar
  • 150 g of flour
  • 125 g of ground California Walnuts
  • 1 teaspoon and 1/2 of baking powder
  • A pinch of salt
  • ½ teaspoon of baking soda
  • The zest of a lemon
  • 60 g of chopped California Walnuts

For the glazed

  • 200 g of glass sugar
  • 3 tablespoons of semi-skimmed milk
  • ½ teaspoon of ground cinnamon


  1. Preheat the oven to 170° C, grease a bundt cake mold and set aside.
  2. In a bowl, sift the flour, ground walnuts, baking soda, baking powder and salt. Add the lemon zest and reserve.
  3. In another large bowl, whisk the sugar with butter until the mixture froths. Incorporate the eggs one by one. Add the pumpkin puree and mix well. Begin to include the flour mixture using a tablespoon and mix gently.
  4. Fill the mold and bake for about 40-50 minutes. Check if it’s cooked thoroughly or leave it in for a little longer.
  5. Wait 10 minutes before unmolding and let it cool completely.
  6. Mix all the ingredients of the glaze until obtaining a uniform mixture and pour over the cake. Finish with the chopped walnuts on top.