zucchini tortillas and tiger cocoa
Bakery products from Italy - Piemonte
translated by Italian with
I'm trying to take out the industrial amount of pumpkin that I still have .. and yesterday came out this fragrant and soft bundt.
First we toast the almonds and hazelnuts in a microwave oven for three or four minutes at maximum power, keep them under control.
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.
In another bowl, whip the egg whites and egg white with a pinch of salt in stiff snow.
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.
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.