soft cake with pumpkin and almonds without butter, but spongy. And with a wonderful aroma that will stay long in the house. This cake can't say no. Why is soft, wet, easy to do and 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. Do not miss in this case the light Apple Cake. A lifesaver for those who love sweets but must be careful to weight. Despite being without butter, This cake (I have done several times in order to find the right balance, since I'm not really a person without butter cakes) does not penalize any taste. Indeed, It is really very good.
I suggest you use a pumpkin Delica, intense flavor of caramel and non-aqueous. The baking to dehydrate further and the result will be perfect. Alternatively, you can use The Violin Pumpkin or the Mantua, both rather dry and sugary.
If you had problems with calories, and you would like to serve the soft cake with pumpkin and almonds without butter as dessert after lunch or dinner, I suggest a tasty and easy way to ' adapt '. Accompany 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 it without hesitation pumpkin pie, the traditional American pumpkin cream tart. A sweet really special and different from the usual, scented with cinnamon and enriched with whipped cream. And don't lose all my RECIPES WITH PUMPKIN, both sweet and savory. Have a good day!
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!