Pumpkin and almond cake is a perfect dessert for autumn when the pumpkin is in season and is used for the preparation of many different recipes. A cake made with the addition of almond flour that makes it even more delicious, fragrant and special.
It can be prepared in many different variants, such as chocolate or amaretti to obtain a cake that is always different.
So let’s see together how to make a pumpkin and almond cake and some useful tips for a perfect result.
- 250 g pumpkin
- 300 g 00 flour
- 4 eggs
- 180 g almond flour
- ½ cup seed oil
- ½ cup milk
- 180 g sugar
- 16 g baking powder
- powdered sugar
Remove from the pumpkin the outer peel, seeds and inner filaments and reduce it into small cubes. Add them inside a mixer.
Make cubes more or less all the same size. Add seed oil and milk. Mix for about a minute so as to obtain a well-velvety cream.
Separate the yolks from the egg whites. Stiff the egg whites and put aside and whisk the egg yolks with the sugar to form a thick and airy cream.
Add the puree prepared previously with the pumpkin. Mix perfectly all the ingredients and add the almond flour and the 00 flour, previously sifted to avoid the formation of lumps.
Add baking powder, also sifting so as to be sure to have a really perfect result.
Add the egg whites using a spatula. Incorporate it into the mixture with very delicate movements from top to bottom.
Pour the mixture into a previously greased and floured cake pan. Alternatively, line the cake tin with baking paper.
Put in a preheated oven at 338°F for 40 minutes or until it is golden brown on the surface. Remove from the oven and leave aside to cool on a wire rack until it is perfectly cold. Decorate the surface using icing sugar.
Store the pumpkin and almond cake for a maximum of 2-3 days under a glass jar or inside an airtight container.