Moist and delicious! This pumpkin cake tastes as indulgent as it looks, and you can enjoy it relatively guilt-free. It’s packed with longevity boosting ingredients you can feel good about!
You can easily make this cake in 1 bowl even if you’ve never baked before. The best part is definitely the frosting made with delightful Greek yogurt and a secret ingredient: a natural healthy sweetener, used for centuries in the traditional Mediterranean diet.
We’ve tested it multiple times for you and ate a lot of it in the process, which is the part we loved the most!. So now, you can confidently make it with your eyes closed (well, maybe not literally).
The measurements we’re sharing are for a 10 by 10 inch (25 cm) baking tray. If you’re looking to make a larger cake, just double up on the ingredients.
Same applies if you want to bake 2 cakes and fill them with your favorite cream ( our greek yogurt frosting recipe would definitely work here! It’s available below, under ‘Frosting version number 1’.
Now, let’s whip up this delightful cake in just three easy-peasy steps:
Step 1: Start by mixing the dry ingredients.
Step 2: Add a little something special to the mix.
Step 3: Stir in the wet ingredients.
And if you want to take it up a notch, Step 4: Create a scrumptious frosting to make your cake even more irresistible.
All recipes found here are our original creations. We developed them in our humble kitchen, to help you follow the guidelines of the ‘Blue Zones’ diet and the ‘Ikarian’ diet in a simple, tasty and uncomplicated way
Tips & Tricks for Making this Recipe
Grate the pumpkin and apple using a food processor or a hand grater. To keep them from turning dark brown, give them a light sprinkle of lemon juice.
Opt for good quality honey, like thyme Greek honey.
If you like, you can include other dried fruits, such as dried figs, plums, or dates. They’re also delicious and packed with nutrients!
Use ½ a cup of olive oil for a super healthy option. The cake might look slightly green while combining the ingredients, but you won’t notice any difference in taste or appearance once it’s done. If you prefer a lighter texture, you can go with sunflower oil or even a combination of both. The majority of Greek housewives swear by the last option, which is the great balance between taste and health properties.
Our personal choice is olive oil only- we love knowing that every bite is good for us and full of health!
You can substitute kefir with the same amount of Greek yogurt. Just make sure the yogurt is really Greek-style meaning: natural, thick ( in Greece we use 10 % fat content Greek yogurt for baking) and without any additives. Other good and healthy substitute is buttermilk.
To make your life easier and reduce cleanup, line a 25 cm x 25 cm (10 by 10 inches) baking tray with parchment paper – trust us, it’s worth it, as it saves you time later!
Bake the cake for about 45 minutes or until a toothpick comes out clean. Keep in mind that ovens vary, so it’s always a good idea to test and try. A good indication is simply trusting your…nose! When the smell fills the entire house and becomes literally irresistible, the cake is almost ready!
IMPORTANT: Let the cake cool completely before adding the frosting.
Petimezi Syrup: The Guiltless Mediterranean Sweet Secret
And now, let’s dive into the secret treasure of our local traditions—a sweet ingredient that has stood the test of time. This ancient delicacy is none other than Petimezi!
If you’re familiar with the culinary traditions of Cyprus or Turkey, you might already know the magic of Petimezi. Sending our warm regards to anyone reading this post from those regions!
Petimezi, also known as Greek Grape Molasses or Greek Grape Syrup, is a hidden gem. But it’s not just grapes that have shared their sweetness; there are other delicious varieties like fig, ‘firiki’ apple (a small local variety, hailing from the Pelion area), pomegranate, and carob.
The beauty of Petimezi goes beyond its unique taste; a taste that resembles both caramel and toffee syrup! It is full of many beneficial nutrients. Think antioxidants, vitamins A, C, and B, and a generous supply of essential minerals such as potassium, iron, calcium, and magnesium.
What makes Petimezi truly remarkable is its versatility. You can incorporate it into your culinary creations in a multitude of ways. Whether it’s drizzled over desserts, blended into marinades, or used as a natural sweetener for your morning yogurt, Petimezi can elevate your dishes to a whole new level. Explore the endless possibilities and savor the Mediterranean’s sweet secret!
Extra Tip: No Petimezi syrup in your area? No worries! Simply use the same amount of Greek thyme honey instead!
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Healthy Pumpkin Cake Recipe with a Mediterranean Twist
Ingredients
- 250 g grated pumpkin
- 1 grated apple
- 130 g brown sugar
- 220 g wholemeal flour
- ½ a cup black Corinthian raisins
- 8 diced apricots
- 120 ml olive oil
- 120 ml kefir
- 2 tbsp thyme honey
- 2 tsp baking powder
- ½ a tsp baking soda
- Ground cinnamon, nutmeg, cloves, ginger – ¼ a tsp each
For the Greek yogurt frosting
- 200 GR natural Greek yogurt
- 200 unsalted cream cheese ( like mascarpone)
- 3 tbsp powdered sugar ( used only in case you're following the frosting version nr 1- SEE BELOW)
- 2-4 tsp of Petimezi grape syrup
Instructions
- Grate pumpkin and apple
- In a large bowl, mix flour with baking powder, baking soda and all the spices
- Add brown sugar
- Give it a good stir with a wooden spoon to combine all the dry ingredients well
- Add black Corinthian raisins and diced apricots
- Add olive oil and kefir
- Add thyme honey and mix gently until well combined- the batter will be rather thick and moist, yet easy to distribute all over the tray
- Pour the batter into a lined baking tray and bake at 355°F (180°C) for 35-45minutes (depending on the oven)
- Place in the middle section of the oven and use a toothpick tester to see if its ready
- Remove from oven and flip over onto a clean plate, remove parchment paper
- Let the cake cool down completely before adding the frosting on top
FROSTING VERSION NUMBER 1: With powdered sugar. Better to use as a cake filling cream
- Mix 200g natural Greek yogurt, 200g unsalted cream cheese like mascarpone cheese, and 3 tbsp powdered sugar
- Using a hand mixer, beat on low for about a minute until well combined and creamy
- Decorate with frosting, some additional dried apricots and a drizzle of natural ‘Petimezi’ grape syrup. Enjoy!
FROSTING VERSION NUMBER 2 : Without powdered sugar. Perfect to use as 0% sugar frosting added on top of the cake
- Mix 200g natural Greek yogurt, 200g unsalted cream cheese like mascarpone cheese, and 2-4 tsp of petimezi syrup
- Using a hand mixer, beat on low for about a minute until well combined and creamy
- Use as cake frosting and decorate the cake anyway you fancy!
Nutrition
Serving and Storing
Your healthy pumpkin cake can be stored in an airtight container outside the fridge for up to two days without any issues. If you need to extend its shelf life beyond that, refrigeration is a good option. When refrigerated and properly and stored in an airtight container, your cake should stay fresh for up to a week. Whether it’s a fresh piece or one kept in the fridge, your healthy pumpkin cake is sure to delight your taste buds. Enjoy!
And VOILA! Your delightfully sweet yet healthy pumpkin cake is ready! Hope you enjoy this simple, home-made cake with your beloved ones!
We would love to hear from you! Please, leave your comments below and let us know if you enjoyed the recipe. Also please share it with anyone you think might benefit. Thank you!
Other Easy & Delicious Longevity Recipes You Might Like:
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EFFORTLESS Greek Green Beans Stew- Blue Zones Dinner
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Greek Lentil Stew- Fakes Recipe | Humble Home Cooking
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