The pumpkin, almond, and chocolate chip cake is a soft and delicious dessert that is very simple to make, all you need is a blender to add the ingredients one by one, and in a few minutes, you’ll have the batter ready to bake.
It’s a pantry cake like the pinza, or the apple cake, scented with almonds and vanilla and is perfect for breakfast. Today’s recipe is very easy to make and perfectly balanced, following it you will get a very soft cake that will keep perfectly for 3/4 days.
In the batter, I added a few drops of bitter almond and half a vanilla bean. Aromas are essential for a good dessert. If you don’t like the bitter almond essence, you can replace it with orange zest, and if you love spicy notes, cinnamon will also be great.
If you’ve never tasted it, try the Delica, which has firm and aromatic flesh that vaguely reminds of chestnuts; for me, it’s the best and I use it in all my recipes. Last year, I made a delicious marbled pumpkin ring cake.
Before moving on to the procedure, here are some other ideas to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 311.83 (Kcal)
- Carbohydrates 38.10 (g) of which sugars 20.09 (g)
- Proteins 6.33 (g)
- Fat 15.77 (g) of which saturated 2.92 (g)of which unsaturated 6.28 (g)
- Fibers 1.56 (g)
- Sodium 57.18 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups g all-purpose flour
- 3/4 cup g almond flour
- 3/4 cup g sugar
- 1 cup g Delica pumpkin (net of waste)
- 1/3 cup g peanut oil (or other oil of choice)
- 1/2 cup g milk
- 3 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 8 drops almond extract (or other flavor (orange zest, cinnamon))
- 1 pinch salt
- 1/2 cup g dark chocolate chips
- 2 teaspoons g butter
- 1 tablespoon g all-purpose flour
- to taste vanilla powdered sugar
Tools
- 1 Food Processor
- 1 Chopping Board
- 1 Cake Pan springform, 9 inches in diameter
Procedure
Wash the pumpkin, remove the seeds and the outer skin, you need to obtain 1 cup of clean pulp, cut it into small pieces. Place it in the food processor with the oil, milk, vanilla, and bitter almond extract, blend everything until you get a homogeneous mixture.
Add the almond flour, eggs, sugar, and salt, and blend the mixture for 2 minutes.
Finally, add the sifted flour with the baking powder and blend the mixture only long enough to combine the ingredients, otherwise, you might activate the gluten, resulting in a chewy cake.
The batter is ready, open the processor and add the chocolate chips, stir with a spoon.
Pour the batter into a greased and floured 9-inch springform pan and bake the cake in a preheated oven at 350°F for 45/50 minutes. The cooking time depends on your oven’s power and the pumpkin’s moisture.
Always do the toothpick test to check the cooking, if necessary, extend it by a few minutes.The pumpkin, almond, and chocolate chip cake is ready, take it out of the oven and let it cool before removing it from the pan. Dust with powdered sugar and serve.
Advice
Storage
The pumpkin, almond, and chocolate chip cake keeps in the fridge for 4 days; I personally prefer to keep cakes with fruits and vegetables in the fridge and leave them at room temperature for 30 minutes before serving.
If you want, you can also store it at room temperature but no more than 2/3 days as it will tend to sour and change flavor.
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