Pumpkin Hazelnut Tea Cake

This cake makes a nice holiday gift. For those trying to consume high protein food, pumpkin hazelnut tea cake is a great option. It is recommended for those who prefer sweet flavors.

(Make 12 slices)

Amount Per Serving (1 slices): 176 Calories, 4 g. Protein, 28 g. Carbohydrates, 3 g. Dietary Fiber, 6 g. fat, 1 g. Saturated Fat, 35 mg. Cholesterol, 80 mg. Sodium, 134 mg Potassium, 27 mg Calcium

Ingredients:

• 3 Tbsp. of canola oil
• 3/4 cup of canned pumpkin puree
• 3 Tbsp. of firmly packed brown sugar
• 1/2 cup of honey
• 2 eggs, lightly beaten
• 1 cup of whole-wheat flour
• 1/2 cup of all-purpose flour
• 1/2 tsp. of baking powder
• 2 Tbsp. of flaxseed
• 1/2 tsp. of ground allspice
• 1/2 tsp. of ground nutmeg
• 1/2 tsp. of ground cinnamon
• 1/4 tsp. of ground cloves
• 1/4 tsp. of salt
• 2 Tbsp. of hazelnuts, chopped
• Low fat cooking spray (or olive oil cooking spray)

Preparation:

• Preheat the oven to 350 degrees F. Lightly coat an 8-by-4-inch loaf pan with cooking spray.
• In a large-size bowl, beat together the canola oil, pumpkin puree, sugar, honey and eggs with an electric mixer on low speed until well blended.
• In a small-size bowl, whisk together the flours, baking powder, flaxseed, allspice, nutmeg, cinnamon, cloves and salt. Add the flour mixture to the pumpkin mixture then beat until well blended with an electric mixer on medium speed.
• Pour the batter into the prepared pan. Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter. Bake about 50 – 55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan on a wire rack about 10 minutes. Turn the loaf out of the pan onto the rack and let cool completely. Cut into 12 slices to serve.
• Note : If pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin.

Source : MayoClinic

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