Updated: Feb 26
I got this recipe from an Italian friend. It is really easy to make and it promotes the sweetness of the pumpkin. It is a good cake to bring to the table in autumn and in winter. It is a good one to have for breakfast but also as a snack or a dessert!
There is no butter and the inside of the cake comes out moist because of the milk and the oil.
You need a few kitchen appliances (blender, electric whisk) and a little bit of time....
Preparation: 30 minutes
Cooking: 45-50 minutes.
250gr pumpkin and butternut squash pulp. (You can use one or the other or mix them up).
250gr flour ( you can also use gluten free white flour)
100gr almond flour
100ml vegetable oil
100ml milk (I used rice milk)
100gr sugar (I used coconut sugar
2 tsp cinnamon powder
3 tsp baking powder
1 shot of Cointreau
2 tbsp of pumpkin seeds (optional)
Icing sugar to decorate.
Pre-heat the oven to fan180 C degrees, cut the pumpkin into medium size pieces put them on a baking tray covered by some baking paper and roast for 30 minutes.
In a blender blend well, until you get a very thin and smooth mix, the pumpkin pulp cut into little pieces, the oil and the milk.
In a bowl, whisk together the yolks with half of the sugar till they get creamy and in another bowl whisk the egg whites with the other half of the sugar. Add the egg whites to the yolks mixing delicately from bottom to top with a spatula.
Add the pumpkin mix, Cointreau, cinnamon and keep mixing slowly from bottom to top.
Now add the sieved flour and baking powder and then the almond flour still mixing carefully.
Add the pumpkin seeds.
Pour the mix in a large doughnut mold or bundt cake tin that you have previously buttered and covered with flour. Level up with a spoon and bake for 45-50 minutes in the oven.
Once ready, let it cool outside of the oven and dust with icing sugar.
Serve cold and enjoy!
Add the icing sugar when the cake is completely cool or it will be absorbed and disappear :)