The PUMPKIN AND AMARETTI CAKE is a delightful autumn dessert characterized by a soft, moist and light crumb, enriched by the flavor of pumpkin and the distinctive taste of amaretti. For a successful cake, it is essential that the pumpkin flesh, which is roasted in the oven, is not watery.
The most suitable varieties are Mantovana, Delica or Butternut.
Perfect to enjoy with a cup of tea or coffee, it is a dessert suitable for breakfast or an afternoon snack, and also as a dessert after a meal, served with zabaglione, cinnamon whipped cream or a chocolate cream.
Dusted with powdered sugar, the pumpkin and amaretti cake is a true treat for the palate: simple yet rich in autumn flavors!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 312.47 (Kcal)
- Carbohydrates 42.63 (g) of which sugars 21.97 (g)
- Proteins 5.45 (g)
- Fat 14.75 (g) of which saturated 2.29 (g)of which unsaturated 11.73 (g)
- Fibers 0.82 (g)
- Sodium 70.43 (mg)
Indicative values for a portion of 100 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
- 14 oz (about 1 2/3 cups) pumpkin (weight after trimming)
- 3 eggs (medium, at room temperature)
- 3/4 cup (packed) brown sugar
- 7 tbsp (about 3.5 fl oz) sunflower seed oil
- 1 1/3 cups all-purpose flour (type 00 equivalent)
- 1 packet (about 16 g / 4 tsp) baking powder
- 1 tsp ground cinnamon
- 3 oz (about 3/4 cup crushed) amaretti cookies
- orange zest
YOU WILL NEED FOR THE PUMPKIN AND AMARETTI CAKE
- 1 Baking pan
- 1 Bowl
- Electric whisk
- 1 Mixer
- 1 Springform pan
PREPARATION PUMPKIN AND AMARETTI CAKE
Peel the pumpkin and remove the seeds. Obtain 14 oz of flesh (weight after trimming) and cut it into moderately sized cubes. Place them on a baking sheet lined with parchment paper and roast in a preheated oven at 356°F for 25–30 minutes.
Remove from the oven, transfer to a bowl and mash with a fork until you have a smooth purée, then let it cool.
In a bowl, beat the eggs with the brown sugar until frothy. Add the oil and incorporate it.
Add the cold pumpkin purée and the untreated orange zest and mix together.
Finally, add the sifted flour with the baking powder, the chopped amaretti and the cinnamon. Mix with the beaters until you obtain a homogeneous batter.
Butter and flour an 8–8 2/3 in pan (20–22 cm) and pour in the batter. Bake the pumpkin and amaretti cake in a preheated conventional (non-fan) oven at 356°F for 45–50 minutes. Check doneness with a skewer: when inserted into the center it should come out dry.
Remove the cake from the oven and let it cool slightly before removing it from the pan. Allow the pumpkin and amaretti cake to cool completely and serve with a generous dusting of powdered sugar.
STORAGE
Room temperature: The pumpkin and amaretti cake can be stored at room temperature for about 1–2 days. After that, I recommend refrigerating it because, being moist, it can develop mold.
Freezer: You can also freeze the cake to keep it longer. Cut it into slices, wrap them individually in plastic wrap and then place them in a freezer bag or suitable container. In the freezer it will keep for about 2–3 months. To eat, simply thaw in the refrigerator or at room temperature.
