But how much joy do pumpkins bring? And the incredible thing is that they are incredibly versatile and can be used for both savory and sweet dishes. Here we present a very easy, but really soft and good cake made with pumpkin and almonds and without butter and milk. A light dessert for breakfast or snack, also perfect for intolerant people.
I assure you that it is really simple and delicious. Let’s see how to do it step by step.
Ingredients for 18cm cake mould
- 140 g of flour
- 40 g of water
- 2 tablespoons Grand Marnier or Rhum
- the grated peel of an orange
- 10 g of powdered baking powder
- 60 g of almond flour (or very finely chopped almonds with a spoonful of sugar)
- 50 g of seed oil
- 125 g of pumpkin pulp (we used butternut)
- 115 g of granulated sugar
- 1 pinch of salt
- 2 large eggs
- icing sugar to decorate
Mix all the dry ingredients (flour, baking powder, almond flour, salt) in a large bowl. In the planetary mixer with the paddle attachment or with the help of the whisk, carefully whip the eggs with the granulated sugar until you obtain a nice light and fluffy mixture, add the grated orange zest.
Mix water and seed oil in a glass.
Chop the pumpkin in the blender until you obtain a soft, finely textured pulp. Add to the egg mixture and continue to beat well. Once the pumpkin has been incorporated, slowly add the mix of water and oil until it is absorbed (whipped well). At this point, always mix the dry ingredients a little at a time. You will obtain a soft and yellow mixture.
Pour it into a buttered and floured 18cm mold (I used a silicone mold so it wasn’t necessary) up to 1-2 fingers below the edge.
Bake at 160°/170°c in a fan oven for about 45 minutes, until the surface is colored and the cake is cooked with a toothpick test. Leave to cool completely and then turn out. Decorate with plenty of icing sugar.
Tips: I recommend using a nice silicone mold for this type of cake, one with particular shapes, as the cake holds its shape well and will be even more beautiful to serve. Perfect for breakfast or to accompany with afternoon tea.
And may Zucca be for everyone!
