zucchini tortillas and tiger cocoa
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.