Pumpkin and Amaretti Cake
This simple and delicious cake is perfect for breakfast or as an afternoon snack. This easy recipe uses oven-baked pumpkin purée to create a soft, butter-free cake.
This soft and delicious pumpkin and amaretti cake is the perfect autumn dessert. This easy homemade cake is the perfect autumn treat, when pumpkins are ripe and plentiful. To ensure success, it is important that the baked and puréed pumpkin flesh is not watery. The most suitable varieties are Mantovana and Delica pumpkins.
Ingredients:
3 eggs, at room temperature
160 g. (5,6 oz.) brown sugar
80 ml. (1/4 cup) vegetable oil (we use EVOO)
1 pinch ground cinnamon
1 pinch of nutmeg
1 tablespoon of orange zest
500 g. (17,6 oz.) pumpkin pulp (net weight after discarding waste)
100 g. (3,5 oz.) amaretti biscuits
150 g. (5,2 oz.) all- purpose flour
16 g. (0,5 oz.) baking powder
Preparation:
1. To make the cake, start by cutting the pumpkin flesh into cubes and placing them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (356° F.) for 20–25 minutes. Remove from the oven and transfer to a bowl. Mash with a fork until smooth, then leave to cool.
2. In a second bowl, beat the eggs with the brown sugar for a few minutes. Without stopping, slowly pour in the oil and mix well. Add the nutmeg, cinnamon, grated orange zest, crumbled amaretti cookies, and pumpkin pulp. Mix everything together with a spatula or wooden spoon.
3. Combine the sifted flour and baking powder, mixing until the mixture is smooth and free of lumps. Transfer the dough to a greased 22 cm. (8,6 inch) spring form pan. Even out the surface, then bake in a preheated oven at 180°C (356° F.) for 35–40 minutes, or until a tooth pick inserted into the centre of the cake comes out clean.
4. Remove the cake from the oven and leave it to cool before taking it out of the cake pan. Leave the pumpkin and amaretti cake to cool completely before serving, sprinkled with powdered sugar to taste.
Enjoy!
Mic
Pumpkin & Amaretti Cake
