MONFERRINA CAKE with apples, amaretti, and pumpkin, an easy and quick dessert without flour, perfect for breakfast, great after lunch, a delicious typical chocolate dessert.
The Monferrina cake is one of those rustic desserts that evoke home, autumn, and the scent of a warm oven. It is a typical Piedmontese recipe that captivates with its simplicity: it is prepared in a short time with humble ingredients but with a rich and enveloping flavor.
I had some leftover pumpkin to use and a few ripe apples begging for mercy in the fruit basket — so I decided to make this apple and amaretti cake, also adding a touch of unsweetened cocoa powder to make it even more indulgent.
The result? A highly fragrant cake, moist and soft on the inside, perfect for both autumn breakfast and as a Sunday dessert after lunch, perhaps accompanied by a spoonful of whipped cream or a scoop of vanilla ice cream.
It is a flour-free and yeast-free recipe, therefore naturally gluten-free, with the natural sweetness of pumpkin and apples and the crunchy and aromatic note of amaretti.
A dessert that combines tradition and simplicity, just like in the old times, and that you can easily customize: you can use Renette, Golden, or Annurca apples, or replace part of the pumpkin with carrots or pears, for a more delicate version.
Join me in the kitchen today, there is the Monferrina cake with apples, amaretti, and pumpkin.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs apples
- 10.6 oz pumpkin
- 5.3 oz amaretti
- 2.5 oz unsweetened cocoa powder
- 0.5 cups sugar
- 0.4 cups dry white wine
- 0.4 cups milk
- 2 eggs
- 1 tbsp potato starch
- 0.7 oz butter
- lemon zest (or orange)
- 1 pinch ground cinnamon
- 1 pinch salt
Steps
Peel the apples and cut them into chunks, place them in a pan with the butter and wine.
Clean the pumpkin, remove the skin, fibers, and seeds, cut it into chunks, and add it to the apples.
Cook over medium-low heat until everything softens, add a bit of water or flour if it’s too liquid.
In a bowl, crumble the amaretti, add the sugar, eggs, cinnamon, nutmeg, lemon or orange zest, a pinch of salt, cocoa, milk, and mix it all.
If you like, you can add soaked and dried raisins, chocolate chips, or nuts.
When the pumpkin and apples have softened, add them to the rest of the ingredients, mix well, add starch or flour if needed.
Pour the mixture into a greased and floured 9-inch cake pan and bake in a hot oven at 350°F for about 50 minutes. The cake remains moist but obviously cooked; do a toothpick test.
Remove from the oven, let it cool, remove from the mold, and dust with powdered sugar.
Bon appétit
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MONFERRINA CAKE with apples, amaretti, and pumpkin
Extra Tip
For an even more indulgent touch, add a handful of dark chocolate chips to the batter or sprinkle the surface with brown sugar before baking: it will create an irresistible crunchy crust.
And if you want to serve the Monferrina cake as a dessert at the end of a meal, accompany the slices with a warm chocolate sauce or a glass of sweet Piedmontese wine, like Moscato d’Asti.
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FAQs MONFERRINA CAKE with apples, amaretti, and pumpkin
What is Monferrina cake?
It is a typical Piedmontese dessert made with apples, amaretti, pumpkin, and chocolate, with a soft and moist consistency.
Does Monferrina cake contain flour?
No, it’s a flourless cake and therefore naturally gluten-free.
Can it be made in advance?
Yes, in fact, it’s even better the next day because the flavors of apples, pumpkin, and amaretti blend better.
Can it be made without chocolate?
Yes, you can omit it for a more delicate version or replace it with unsweetened cocoa for a less intense taste.
