Kabocha Squash Tea Cake with Toasted Nuts

1/4 cup hazelnuts

1/4 cup pecans

1/4 cup pumpkin seeds

1 1/4 cup all-purpose flour

1/2 cup whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking power

1 1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

freshly grated

1/2 cup coconut oil

melted and cooled

1/2 cup light brown sugar

1/2 cup granulated sugar

1 cup 225g roasted kabocha puree*

2 large eggs

at room temperature

90 ml buttermilk

at room temperature

🧂 Ingredients