Delicious macrobiotic pumpkin cake which supports eye, heart and kidney health

Delicious macrobiotic pumpkin cake

Macrobiotic pumpkin cake

Ingredients for dough


4 cups whole wheat flour

3 apples

250 gr . chopped walnuts

250 gr . chopped fresh dates

200 ml . natural apple juice

1 cup of unrefined sunflower oil

1 teaspoon soda bicarbonate

1 pinch sea salt

Macrobiotic pumpkin cake

Preparing the dough


* Place the integral flour in a bowl and add 1 cup of unrefined sunflower oil . Rub the flour and oil with hands until everything starts to crumble .

* Wash , clean and grate the apples and add them in the bowl with the flour and oil .

* Add the chopped wallnuts , chopped dates , apple juice , soda bicarbonate  and pinch of salt and knead the dough well . Leave it to stand for 30-45 minutes .

Ingredients for the filling


4 circles of pumpkin 3cm thick

100 gr . red raisins

½ teaspoon cinnamon

200 gr . barley malt extract 


Preparing the filling


* Peel the rind of the pumpkin and cut circles in half. Cook them on the steam to soften for 3-4 minutes and allow them to cool .

* Wash the raisins .

* Place the dough in the pan with a diameter of 30 cm.  and distribute it equally . Pour the barley malt extract on the dough  and arrange the  pumpkin slices on the top .

* Add cinnamon , raisins and  pour the rest of the barley malt over the pumpkin pieces , but gently because you don’t want to crush the pumpkin .

Macrobiotic pumpkin cake

Bake the cake for 30 minutes in a preheated oven at 180-200 Co, then  another 15 minutes at 150CoOnce cooled , you can cut the cake into triangles or cubes.


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