A soft and delicious pumpkin cake, perfect for this time of year, shall we make it? Pumpkin is very rich in carotenoids, known for their ability to keep our immune system strong and healthy. It also contains beta-carotene, which is a powerful antioxidant and anti-inflammatory.
Pumpkin is rich in zinc, potassium, and fiber, making it excellent for gut health, bones, and hypertension. That being said, the desire to cook pumpkin increases more and more because we can cook it in various ways.
Besides roasting it in the oven, or turning it into jam with apples and cinnamon, or as pumpkin pie, there’s the simple pumpkin cake from this recipe of mine, which I often and gladly make with ease, especially because it remains very soft and moist, not too sweet, and is enjoyed at any time of the day, even for breakfast.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs pumpkin (already cleaned)
- 2.4 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsp butter
- 1/4 cup condensed milk
- 3 eggs
- 1 glass water
- fine salt (2 pinches)
- 1 packet baking powder (vanilla-flavored)
- to taste lemon or orange zest (grated)
Steps
Extract 500 grams of pulp from the pumpkin, cut it into small pieces and place it in a saucepan with the water.
Cook the pumpkin over low heat for about 20 minutes, until it has absorbed all the water and is soft and dry.
Once cooked, let it cool a bit and then puree the pumpkin pulp.
In a large bowl, beat the eggs, sugar, and condensed milk with an electric mixer.
Add the melted butter, pinch of salt, grated orange or lemon zest, and the pureed pumpkin pulp.
At this point, gradually add the flour and incorporate it well into the mixture, add the packet of baking powder and mix everything together.
Pour the mixture into a previously buttered and floured cake pan.
If desired, you can decorate the pumpkin cake with whole and crumbled amaretti on top.
Bake the pumpkin cake in a preheated oven at 340 degrees Fahrenheit for 40 minutes. Always perform the cooking test by inserting a wooden skewer into the cake; if it comes out dry, it is done; if it comes out wet, it means the cake needs a few more minutes of cooking.
Dust it with plenty of powdered sugar and serve at room temperature or cold.
