Cake with orange cream bimby method
by
21 recipes
Light pumpkin squash, almonds and rum
ingredients
servings
6
Eggs
2 unit
White sugar
50 grams
Acacia's honey
10 grams
Almonds
60 grams
Semiskimmed milk
40 mL
Extra virgin olive oil
50 grams
Whole oatmeal
50 grams
Yellow corn flour
65 grams
Wholewheat flour
35 grams
Baking powder for desserts
10 grams
Pumpkin
140 grams
Rum
2 spoons
Grated orange peel
1 unit
Desserts from Italy - Campania
Light pumpkin squash, almonds and rum
Light pumpkin squash, almonds and rum
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
To be enjoyed with a cube of dark chocolate and a dash of rum .. heading to paradise!
preparation
step 1
Whisk the egg whites with half of the sugar and a pinch of salt.
step 2
Whisk the egg yolks with the remaining part of sugar.
step 3
Separate the pumpkin together with oil and milk in order to make it creamy and without lumps.
step 4
Sift the flours and baking powder together and add them together with the finely chopped almonds.
step 5
At this point add the pumpkin puree with egg whites and yolk slowly without removing the egg whites and slowly, as a final step, first add the rum and then the flour little by little.
step 6
Bake at 170 degrees in a static oven for about 40 minutes
