No reviews Every slice of this cake reveals a gorgeous marbled pattern created by alternating swirls of bright orange pumpkin and dark brown chocolate-hazelnut mixture if you make your gianduja feel free to use that here. 1 ½ cups/210 g all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon (optional) 7.5 oz/212 g pumpkin purée 1 ½ cups/250 g packed brown sugar 2 large eggs 1 cup/240 ml Nutella ½ cup/60 g whole hazelnuts, coarsely ground Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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