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Pumpkin Cake




Pumpkin flesh

250 grams

Various seed oil

100 mL


4 unit

Type 00 wheat flour

280 grams

Almond flour

120 grams

White sugar

230 grams

Skimmed milk

80 mL

Active dry yeast

1 sachet


1 pinch

Desserts from Italy - Lombardia

Pumpkin Cake

Pumpkin Cake

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin Cake

Soft pumpkin pie, perfect with a cup of tea!

Pumpkin Cake step 1

step 1

Cut the raw pumpkin into pieces and frulliamola it with milk and oil, until it is reduced to a puree.

Pumpkin Cake step 2

step 2

Whip the 4 egg whites until stiff and then froth the 4 egg yolks with the sugar.

Pumpkin Cake step 3

step 3

Add the pumpkin puree, the grated orange peel, the vanilla extract, the sifted flour and baking powder to the yolks.

Pumpkin Cake step 4

step 4

Add the finely chopped almonds and the whipped egg whites.

Pumpkin Cake step 5

step 5

Mix well and pour the mixture into a 24 cm pan, previously buttered and floured.

Pumpkin Cake step 6

step 6

Cook the cake at a temperature of 170 ° for about 50/60 minutes in a static oven.

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