Pumpkin and amaretti cake, very soft, delicious and simple to prepare… perfect at any time of the day. The recipe is easy and quick because the pumpkin pulp is blended raw, as is usually done with carrot cake. The dough is soft and light, without butter and milk, just whip eggs and sugar, then add the blended pumpkin and dry ingredients. Try this recipe, it’s really delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: Autumn, Winter
- Energy 276.66 (Kcal)
- Carbohydrates 38.30 (g) of which sugars 19.52 (g)
- Proteins 4.04 (g)
- Fat 13.02 (g) of which saturated 2.20 (g)of which unsaturated 10.28 (g)
- Fibers 0.60 (g)
- Sodium 56.97 (mg)
Indicative values for a portion of 80 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
- 9 oz pumpkin (net weight)
- 1 2/3 cups all-purpose flour
- 3 1/2 oz amaretti
- 3 eggs (medium)
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 packet baking powder
- 1 tsp vanilla extract (to taste)
- powdered sugar (to taste)
Tools
- Cake Pan 9.5 inches
- Mixer
- Beater
- Parchment Paper
- Bowl
Preparation
Using the mixer, grind the amaretti into a powder. Transfer them to a bowl, add the flour, baking powder and set aside.
After removing the skin and seeds, cut the pumpkin pulp into cubes and put it in the mixer. Add the oil and blend until you get a puree.
Using a beater, whip the eggs with the sugar and vanilla until you get a fluffy and light mixture.
Add the pumpkin puree and mix.
Then add the flour, baking powder, and amaretti, incorporating them little by little. You will get a homogeneous and soft mixture.
Pour the batter into the cake pan, lined with parchment paper (or buttered and floured).
Put the cake in the static oven at 356°F and bake for 35-40 minutes. The times may vary depending on the oven, the pan used, and the moisture of the pumpkin, so always check with a toothpick before turning it off.
The pumpkin and amaretti cake is ready, let it cool well, then sprinkle it with powdered sugar if desired.
Tips and Notes
Use a variety of pumpkin with firm and dry flesh, such as delica or hokkaido.
You can also decorate the surface with a white glaze, or with frosting like that used for cupcakes.
The pumpkin and amaretti cake keeps soft for 3-4 days, in a bell jar.
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