zucchini tortillas and tiger cocoa
81 recipes
Pumpkin cake
ingredients
servings
10
Mandorle tostate Bio Solidale Italiano Altromercato
15 grams
Type 2 wheat flour
250 grams
Eggs
46 grams
Egg, egg white
104 grams
Extra virgin olive oil
20 mL
Water
80 mL
Toasted hazelnuts
15 grams
Pumpkin
200 grams
Brown cane sugar
80 grams
Orange peel
1 spoon
Lemon peel
1 spoon
Cinnamon
1 spoon
Baking powder for desserts
1 sachet
Bakery products from Italy - Piemonte
Pumpkin cake
Pumpkin cake
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I'm trying to take out the industrial amount of pumpkin that I still have .. and yesterday came out this fragrant and soft bundt.
preparation
step 1
First we toast the almonds and hazelnuts in a microwave oven for three or four minutes at maximum power, keep them under control.
step 2
preheat the oven to 160 degrees. Then in a blender we put the pumpkin, water, almonds and toasted hazelnuts, oil, sugar, citrus peel, cinnamon and egg yolk. Then we blend until you get a puree.
step 3
In another bowl, whip the egg whites and egg white with a pinch of salt in stiff snow.
step 4
Add the egg whites to the first mixture adding little by little and stirring very gently from the bottom to the top to not disassemble everything.
step 5
Pour the batter into a ciambellone shape and bake at 160 degrees for the first 30 minutes and then at 140 degrees for the last 5 minutes.
