There’s an aroma that smells like home, like an oven switched on and slow afternoons: it’s that of the pumpkin cake with amaretti and chocolate. A simple, soft and wholesome dessert, yet with a bold character, capturing all the charm of autumn. The pumpkin is blended raw with seed oil, giving the cake a softer texture, with the addition of chopped amaretti and dark chocolate chips. On the surface, a mix of nuts such as flaked almonds, chopped walnuts and hazelnuts creates a crunchy contrast. It’s a cake with a rustic appearance but refined taste, ideal to serve with a cloud of whipped cream or vanilla custard. And if you have a slice left (unlikely!), you can keep it for 3-4 days under a cake dome, preserving its softness. Below, let’s see together what you need to make our delicious pumpkin cake with amaretti and chocolate:
Other pumpkin dessert recipes:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Seasonality: Autumn
Ingredients
- 4 eggs
- 1 1/4 cups pumpkin (raw, cleaned and cut into cubes)
- 3.4 fl oz seed oil
- 6.3 oz granulated sugar
- 2 cups all-purpose flour
- 1.8 oz potato starch
- 1 sachet baking powder
- a pinch of salt
- vanilla extract
- 1-2 tablespoons Amaretto liqueur (optional)
- 2 oz amaretti cookies
- 3 oz dark chocolate chips
- to taste flaked almonds
- to taste walnuts
- to taste hazelnuts
Steps
Cut the raw pumpkin into pieces and put it in a food processor. Add the seed oil and blend until you obtain a smooth, homogeneous purée.
Beat the eggs with the sugar using an electric mixer for a few minutes, until the mixture is pale and frothy. Add the vanilla extract, the pinch of salt and the Amaretto liqueur.
Pour the pumpkin purée (blended with the oil) into the egg mixture and mix well. Sift the flour, potato starch and baking powder together, then add them little by little to the batter, mixing with a spatula or with the mixer at low speed.
Fold in the finely chopped amaretti. Also add the chocolate chips (previously tossed in a little flour) and gently mix to distribute them evenly.
Grease and flour a 9½–10¼-inch (approx. 24–26 cm) cake pan (or line it with parchment paper). Pour in the batter and level with a spatula.
Scatter on top a mix of flaked almonds, coarsely chopped walnuts and hazelnuts, slightly moistened with a little water to prevent them from burning during baking.
Bake in a preheated conventional (static) oven at 356°F (180°C) for about 45 minutes. Check doneness with a toothpick, then let cool completely.
Before serving the pumpkin cake with amaretti and chocolate, if you like, dust the surface with a little powdered sugar.
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
