This article is also available in: Italian
PREPARATION TIME 30 minutes
COOKING TIME 1 hour and 20 minutes
• 800g pumpkin pulp
• 300g flour
• 200g granulated sugar
• 3 tbsp pumpkin seeds
• 2 tbsp baking powder
• 1 tbsp mixed spice (cinnamon, cloves, nutmeg)
• Confectioners’ sugar
• 2.5 dl pumpkin seed oil
Skin the pumpkin and use a spoon to scrape out the fibres and the seeds. Wash and cut into pieces. Boil in a small amount of boiling salted water. Once soften, drain and blend to obtain 5 dl of purée.
Transfer into a bowl and add flour, granulated sugar, pumpkin seeds, baking powder and mixed spice. Mix the dough with a wooden spoon until smooth.
Pour into a ring-shaped mould of 26cm diameter, lined with parchment paper and butter. Bake at 180°c for 1 hour and 20 minutes. Do the toothpick test to check when the cake is ready.
Remove from oven and let it cool. To serve, sprinkle the pumpkin ring-shaped cake with confectioners’ sugar.
THANKS TO Luca Sbarbada