Ingredients

Pumpkin & Pistachio Sweet Cake

Directions

Assyrian Dishes © ALL RIGHTS RESERVED. 

Cake Ingredients
1 & ½ cups All Purpose Flour
¾ cup 100% Pumpkin
½ cup Sugar
3 Eggs (room temperature)
1 cup Chopped Pistachios
¾ Butter (room temperature)
1 tsp Baking Powder
1 tsp Cardamom
½ tsp Salt
1 tsp Almond Extract

Sugar Syrup
1 cup White Sugar
½ cup Water
1 tablespoon Lemon Juice
1 tsp Orange Blossom Water

Icing
2 cups Icing Sugar
¼ cup Milk
2 tablespoons Maple Syrup
Crushed Pistachios

To make the sugar syrup:

• Place the sugar & water in a saucepan on high heat
  
• Stir together until the sugar dissolves
  
• Reduce the heat
  
• Add the lemon juice & stir
  
• Add the orange blossom & stir
  
• Turn off the heat
  
• Pour into a jar
  
• Let it cool then refrigerate overnight
  

To make the cake:

• Preheat oven 350F or 180C
  
• Add the flour, baking powder, cardamom & salt to a sift
  
• Sift all together
  
• Add the chopped pistachios & mix all together
  
• Add the sugar & butter together in a mixer
  
• Mix until well combined
  
• Add the eggs one at a time
  
• Add the pumpkin & mix together​
  
• Add the almond extract
  
• Gradually add the flour mixture spoonful at a time
  
• Spray non stick spray on a bundt pan
  
• Pour the batter in the pan & spread evenly
  
• Bake for 40-45 minutes on the middle shelf
  
• Test with a tooth pick 
  
• Make holes in the cake with a skewer when it is hot
  
• Pour the sugar syrup on top & let it sit in for 20 mins
  

To make the icing

• Sift the icing sugar in a bowl
  
• Add the maple syrup & whisk together
  
• Add the milk gradually & whisk
  
• Pour into a small jar
  
• Flip the cake on a cake wire rack on a baking tray lined with parchment paper
  
• Pour the icing on to cake
  
• Sprinkle some crushed pistachios on top