Pumpkin Tenerina is a delicious soft cake, easy to make and irresistible.
A variation of the classic Ferrara chocolate tenerina, but based on pumpkin, the quintessential autumn vegetable, with which many irresistible sweets and cakes can be made, such as the pumpkin and almond cake.
Like the classic tenerina, the pumpkin tenerina is also characterized by a crunchy shell and a melt-in-your-mouth filling, without yeast and with little flour, fragrant, soft, and irresistible.
Read how to make pumpkin tenerina with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget
- Preparation time: 20 Minutes
- Portions: 4 – 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz pumpkin (cleaned)
- 3 eggs
- 2/3 cup sugar
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 packet vanillin
- powdered sugar (for decoration)
Preparation of Pumpkin Tenerina
Cut the pumpkin into pieces, place it on a baking sheet lined with parchment paper without overlapping, and bake in a preheated static oven at 350°F for about thirty minutes, until it is soft.
Remove from the oven and blend it: if it is still watery, put it in a saucepan and heat it for a few minutes to make it drier.Separately, cream the butter with the sugar.
Separate the egg yolks from the whites, setting the whites aside and adding the yolks to the butter cream, mixing to incorporate them perfectly.
Add the pumpkin puree, mix, and add the flour and vanillin, stirring until a homogeneous mixture is obtained.Whip the reserved egg whites until stiff and fold them into the mixture, stirring gently from bottom to top with a spatula.
Line a 9-inch diameter cake pan with a sheet of dampened and wrung-out parchment paper.Pour in the prepared mixture and bake in a preheated static oven at 340°F for forty minutes.
Remove from the oven and let it cool completely, then transfer it to a serving plate or tray.
Serve your pumpkin tenerina with powdered sugar sprinkled on top to taste.
Notes
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