Soft cake with pumpkin and almonds, without butter but soft. This cake can't say no. Why is soft, wet, It is full of pumpkin and almonds. Let's just say can be addictive, especially if you are on a diet (like me) and you don't have a big choice on pastries for breakfast (Don't miss the light Apple Cake). Although without butter, This cake (I've done several times in order to find the right balance of flavors and softness, Since I'm not really a cake without butter) does not penalize any taste, Indeed it is darn good.
If you had problems with calories, and you wanted to serve the soft cake with pumpkin and almonds as dessert after a lunch or dinner, I suggest a tasty and easy way to ' adapt ': accompanied the donut with pumpkin and almonds, as in photography, with mascarpone frosting or cream cheese and few drops of honey or maple syrup. Awfully good, and I am not exaggerating. Among other things, If you like cakes with pumpkin, I recommend you try the pumpkin pie, the traditional American pumpkin cream tart: a very special sweet and different from the usual. And don't lose all my RECIPES WITH PUMPKIN, both sweet and savory. Have a good day!
SOFT CAKE PUMPKIN AND ALMOND (doses for a cake to type Gugelhopf ring)Print This
- 400 grams of pumpkin clean
- 200 grams of caster sugar
- 100 grams of almond flour
- 100 grams of flour 00
- 60 grams of ground almonds or in flakes
- 4 whole eggs
- 10 grams of yeast
- 2 tablespoons milk (even soy or rice)
- organic Orange peel, zest
- organic lemon peel, zest
- a pinch of cinnamon
- a pinch of salt
- butter and flour for the baking mould, to taste
- FOR CREAM CHEESE:
- 150 grams mascarpone cheese or cream cheese
- icing sugar, to taste
- maple syrup or honey millefiori, to taste
To prepare the soft pumpkin pie and almonds, chop the pumpkin (little ones will be more will cook quickly) and cook in oven at 200 degrees until tender. Drain as much as possible from any excess liquid and blend it, then allow to cool.
Preheat the oven to 180 degrees static.
Whip the egg yolks with the sugar in a bowl, until the mixture is puffy and fluffy, then add the zest of citrus fruits, cinnamon and salt. Add the sifted flour, almond flour and then reduced the pumpkin puree. Add to the yeast dissolved in milk, mixing well. Whisk the egg whites and add them to the mixture, stirring with a spatula with a motion from top to bottom, to incorporate as much air as possible. At this point, Add the sliced almonds.
Grease and flour a bundt cake, pour the mixture to the pumpkin pie and almonds and cook for 40 minutes or until, the toothpick test, the cake is not baked.
I think the soft pumpkin pie and almonds is a perfect sweet as it is for breakfast, But if you want to serve it as a dessert dessert you can accompany it with a mascarpone or cream cheese frosting, obtained by mixing the dairy product with as much sugar as to your taste (as pointing you in the doses), and serve with a few drops of honey or maple syrup. Bon appétit!