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Pumpkin cake




Mandorle tostate Bio Solidale Italiano Altromercato

15 oz

find out more

Type 2 wheat flour

250 oz


46 oz

Egg, egg white

104 oz

Extra virgin olive oil

20 fl oz


80 fl oz

Toasted hazelnuts

15 oz


200 oz

Brown cane sugar

80 oz

Orange peel

1 spoon

Lemon peel

1 spoon


1 spoon

Baking powder for desserts

1 sachet

Bakery products from Italy - Piemonte

Pumpkin cake

Pumpkin cake

vegetarian with gluten with eggs with nuts

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin cake

I'm trying to take out the industrial amount of pumpkin that I still have .. and yesterday came out this fragrant and soft bundt.

Pumpkin cake step 1

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.

Pumpkin cake step 2

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.

Pumpkin cake step 3

step 3

In another bowl, whip the egg whites and egg white with a pinch of salt in stiff snow.

Pumpkin cake step 4

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.

Pumpkin cake step 5

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.

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