The pumpkin and amaretti plumcake is a soft and fragrant pantry cake, really delicious and often prepared during the autumn season when pumpkins are abundant. Great for breakfast or a snack, maybe accompanied by a nice cup of tea. A cake that uses pre-cooked pumpkin, steamed, baked or microwaved, which to me is the best and also the quickest way.
Before starting to prepare your pumpkin and amaretti plumcake, take a look at the recipes below.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Pumpkin and Amaretti Plumcake Ingredients
- 3 eggs (room temperature)
- 3/4 cups sugar
- 1/3 cups sunflower seed oil
- 2 lbs pumpkin (pre-cooked)
- 1 1/4 cups all-purpose flour
- 3 1/2 oz amaretti cookies
- 2 tbsp orange (grated zest)
- 1 tsp ground cinnamon
- 1 packet baking powder
Pumpkin and Amaretti Plumcake Tools
- Mold
- Baking Paper
- Spatula
Pumpkin and Amaretti Plumcake Steps
Once the pumpkin is cooked in your preferred method, mash it with a fork, then let it cool.
In a bowl, break the eggs, add the sugar and beat the mixture, now slowly pour in the oil while continuously mixing.
Now add the cinnamon, grated orange zest, crumbled amaretti cookies (you can substitute the cookies with chocolate chips if you like), and the pumpkin pulp. Mix everything with a spatula or wooden spoon.
Sift the flour with the baking powder and add the powder to the mixture.
Mix very well until you get a smooth and lump-free batter.
Line a large loaf pan with parchment paper, or if you prefer two smaller ones. You can also oil and flour the pan and once filled, bake at 340°F and let it cook for about 50 minutes.
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To ensure the cake is done, perform the toothpick test, if it comes out dry and clean, then the cake is done.
Leave it in the oven with the door ajar for another 10 minutes. Remove the cake and let it cool slightly before removing it from the pan and, if you like, sprinkle with powdered sugar.
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