Monferrina chocolate cake with stale bread and no butter. Saturday morning, time to make some recipes to put on the blog, a tour in the garden and guests for Sunday. The menu is simple, typically autumnal but without excesses. Tagliatelle with ragù, sunchoke flan, which were still in the garden, and stuffed peppers, but I didn’t manage to take pictures and Monferrina cake with quince apples, pumpkin, and amaretti. Simplicity at the table.
The apples picked by my friend in exchange for fruit jams, the pumpkin I grew in the garden, and dry amaretti, without added sugars and flavored with a generous splash of Marsala, not to forget a handful of stale bread. This is an old recipe from Monferrato with its sweet hills and good food.
Recipes from a Piedmont to discover. Following are some tasty recipes with apples, amaretti, and pumpkin.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
Simple ingredients for a tasty and light cake. I’ll list the ingredients with their weight, just to give you a hint, but truthfully, I often eyeball it as is common with rustic cakes of yore. The result is always guaranteed.
- 2 quince apples
- 1 delica pumpkin (About the same weight as the apples)
- 200 amaretti (Dry)
- 1.75 oz unsweetened cocoa powder
- 1 coffee cup Marsala
- 1 cup breadcrumbs
- 6 eggs
Useful Tools
A bowl for mixing, a pot for cooking apples and pumpkin, a food processor or food mill or fork, a baking pan, square or round. I used 3 so I could gift one to my children.
- Bowls
- Food Processor
- Food Mill
- Baking Pans
Steps
The longest task is peeling and cooking the pumpkin and apples, then everything flows.
After cooking the apples and pumpkin, even in the same pot, drain and pass through the food mill or mash with a fork or use the processor, all solutions work well; it is a rustic cake and often small pieces can be seen.
In a bowl, combine all the ingredients and roughly crumbled amaretti. Mix well and transfer to a baking pan covered with parchment paper. Bake for the necessary time, about thirty minutes at 374 degrees Fahrenheit.
Serve accompanied by caramel or simply as is.
Some More Tips
You can also pour caramel on the bottom, I don’t use it to reduce calories, but it’s delicious! It goes well with chantilly cream, to accompany a light tea or at the end of a meal. A light and fat-free cake, ideal for low-calorie diets, without losing flavor.
