Pumpkin and amaretti cake with orange glaze

pumpkin_cake

Pumpkin and amaretti cake with orange glaze is a soft dessert perfect for autumn. The pumpkin gives the cake moisture and softness, giving it a deep orange colour. The Amaretti biscuits combines perfectly with the sweetness of pumpkin. And the orange glaze gives it a fresh and aromatic note making it truly exquisite.

The recipe is very simple and quick to prepare, there is no need to cook the pumpkin before adding it to the dough, just clean it and blend it, it doesn’t get any more convenient than this!

Servings: 10

Preparation time: 30 minutes

Cooking time: 50 minutes

Difficulty: medium

Ingredients

  • 270 gr of clean raw pumpkin pulp
  • 240 gr of 00 flour
  • 80 gr of finely chopped amaretti biscuits
  • 100 ml of seed oil
  • 50 ml of milk
  • 130 gr of granulated sugar
  • 3 eggs
  • 1 sachet cake baking powder
  • 2 tablespoons of Cointreau
  • 1 pinch of salt
  • 1 grated orange peel and juice (for the icing)
  • 100 gr icing sugar (for the icing)

Preparation

Slice the raw pumpkin and remove the peel. Then cut it into small pieces and put it in a mixer together with the oil and milk. Blend until you get a puree with a fine and velvety consistency.

In a bowl, beat the egg whites until stiff with 1 pinch of salt and 2 tablespoons of sugar.

In another bowl, whip the egg yolks with the rest of the sugar and the orange peel.

Finally add the frothy egg yolks to the pumpkin mixture and Cointreau and mix well with a spatula. Also add the egg whites, stirring gently so as not to dismantle the mixture. Sift the flour and yeast together and add them to the dough by the spoonful while continuing to mix. Finally, add the finely chopped macaroons and mix everything together.

Grease and flour the mold and pour the cake mixture, levelling the surface well.

Bake in a preheated static oven at 180 ° on medium shelf for about 50 minutes.

Test with a toothpick, if it comes out dry, take the cake out of the oven.

Let it cool and remove from the mold.

For the icing, mix the sifted icing sugar with 2-3 tablespoons of orange juice and work until the sugar has been absorbed and the mixture is fluid and free of lumps.

If necessary, add a little more juice or a little icing sugar to obtain the desired consistency.

Once the cake has cooled, spread the orange glaze on the surface, and let it harden a few minutes before serving.

Wine pairing: Intimo IGT

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