Pumpkin and almond cake good for breakfast, good at the end of a meal because it’s simple yet tasty, even for those like my daughter who don’t like pumpkin and that’s saying something! De gustibus and it’s useless to investigate why even the little ones in the house don’t like this truly rich vegetable, just think of the color and what it contains and provides in terms of vitamins and minerals. Pumpkin together with almonds gives the cake a scent of… Sicily as I often say, the smell of the ready dessert smells like home with an unmistakable aroma of almonds. The pumpkin and almond cake can be prepared from October throughout the late winter, exactly as long as the pumpkin season lasts!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup oz yellow pumpkin
- 1 cup oz Manitoba flour
- 2 eggs
- 1/2 cup oz sugar
- 5 tbsps oz butter
- 1/3 cup oz peeled almonds
- 1/4 cup oz chocolate chips
- Half packet baking powder
- to taste powdered sugar
- 1 lemon (zest)
Tools
- Food Processor
- Baking Pan
- Stand Mixer
Steps
First, in the food processor, I put the peeled almonds and turn them into not-too-fine flour. Without washing it, I place the pumpkin in the processor after peeling and seeding it.
I process the pumpkin in the food processor and reduce
the slices into a very fine pulp like a cream.
In the stand mixer, I put the sugar with the grated lemon zest, the eggs, and turn them until frothy, add the soft butter, sifted flour with baking powder, creamed pumpkin, and chopped almonds. As soon as all ingredients are mixed together, I
pour them into a buttered and floured pan. I cover the pumpkin and almond cake with plenty of chocolate chips.
bake in a preheated oven at 356°F for 30 minutes.
And here it is, my cake
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