Hello, today the day is a bit gloomy and cooler, and so it’s nice to prepare a good, healthy, and nutritious cake with seasonal yellow pumpkin.
The pumpkin and amaretti ring cake is a delicious and soft dessert with an autumn flavor, excellent for breakfast to start the day or for a snack, ideal for children who do not particularly love the taste of this vegetable.
Pumpkin is very versatile and works well in both savory and sweet recipes, rich in beta-carotene it gives a nice orange color to the ring cake, also enriched with crumbled amaretti, blueberries, vanilla, and rum for a more fragrant taste.
Since pumpkin is a star for the Halloween party, with this dough you can also prepare mini cakes, serving them in cupcake liners, decorated differently in theme with chocolate spiders or anything else to entertain the kids.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 6 people
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Pumpkin and Amaretti Ring Cake
- 2 1/2 cups All-purpose flour
- 7 oz Pumpkin flesh
- 2 medium eggs
- 2/3 cup Sugar
- 3 1/2 tbsps Vegetable oil
- 3 1/2 tbsps Milk
- 8 Dry amaretti
- 1 packet Baking powder
- Vanilla flavoring
- 1 small bottle of rum
- as needed Dried blueberries (optional)
- as needed Powdered sugar
- 1 24 cm (9 1/2 inches) ring cake mold
Tools
- Food processor
- Blender / Mixer
- Ring cake mold
- Oven
Preparation for the Pumpkin and Amaretti Ring Cake
Recipe prepared with the Bimby
Place the chopped pumpkin, sugar, and milk into the Bimby bowl, set to a temperature of 195°F (90°C), speed 3/4, and cook for 5 minutes. At the end of cooking, increase the speed and blend the pumpkin well.
The same procedure can be done by placing the ingredients in a pot, cooking over the stove, and then at the end of cooking, using a mixer or mashing well with a fork to reduce it to a pulp.Let the pureed pumpkin mixture cool a bit, then continue to add in the Bimby the eggs, crumbled amaretti, oil, vanilla, and a small bottle of rum, kneading everything together for a few seconds at speed 3/4, add the flour and finally the baking powder always at speed 3/4.
The same procedure can be done by hand, mixing the ingredients well with the help of a whisk or a wooden spoon.Pour the batter into a greased and floured 9 1/2-inch (24 cm) ring cake mold or cake pan, level the surface, crumble some more amaretti, and enrich with some dried blueberries.
Bake the ring cake in a slightly preheated oven at 355°F (180°C) fan-forced for about 25/30 minutes or in a static oven for 35/40 minutes depending on the power of your oven, do the toothpick test, if necessary continue baking.Let the pumpkin and amaretti ring cake cool a bit after baking, gently place it on a serving dish, sprinkle with some powdered sugar, slice, and serve.
Notes
The pumpkin ring cake can be prepared with the Bimby, a stand mixer, or in a bowl with electric beaters.
The cake stays soft for a few days if stored well in a cool place!
