The pumpkin and amaretti cake is the perfect dessert for breakfast or an afternoon snack when October and autumn bring the first chills, taking away summer and reigniting the desire to bake.
I admit, autumn is my favorite season because here in Rome, the air is crisper and cooler, indeed, they call it the classic Roman ottobrate, and also pumpkin, chestnuts, seasonal apples, grapes, pears, and much more arrive on the table.
With pumpkin, which is never missing in my house during this period, I make savory recipes but especially sweets like the pumpkin, chocolate, and walnut cake or pumpkin cookies. The pumpkin and amaretti cake is an easy and quick recipe, the pumpkin is used raw, so there’s no need to cook it, and you can use a blender or the Bimby kitchen robot, you’ll love it I’m sure, so fragrant, soft, and with lots of chocolate chips.
Absolutely a must-do, and let me know!
See you soon, Susy
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 381.90 (Kcal)
- Carbohydrates 50.74 (g) of which sugars 19.86 (g)
- Proteins 6.60 (g)
- Fat 18.24 (g) of which saturated 2.60 (g)of which unsaturated 14.57 (g)
- Fibers 0.96 (g)
- Sodium 77.59 (mg)
Indicative values for a portion of 108 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 for the pumpkin and amaretti cake
- 2 eggs
- 1 cup pumpkin
- 1 2/3 cups all-purpose flour
- 1/2 cup sunflower seed oil
- 1/2 cup granulated sugar
- Half packet baking powder
- to taste dark chocolate chips
- 2 1/2 oz amaretti
Tools
- Food processor
- Pan 8.5 inches
Preparing the pumpkin and amaretti cake
I bought the pumpkin at the supermarket, already cut, I just rinsed it and used it immediately.
I put the pumpkin, sunflower seed oil, and amaretti in the Bimby bowl, and blended everything for 1 min/speed 5.
I add the sugar for 1 min/speed 5, then the eggs for 2 min/speed 5.
I pour in the all-purpose flour and baking powder, and I run for 2 min/speed 5.
I add the dark chocolate chips and run for 40 sec/speed 2/counter-clockwise.
The batter is ready, I pour it into the 8.5-inch pan and bake in static mode for 45 minutes. (Toothpick test to check the cooking).
