Italian-inspired pumpkin cake with amaretti and orange zest
As the days grow shorter and the leaves turn vibrant colors, the cozy baking season begins. Pumpkin is undoubtedly the star of autumn. But instead of using it in a classic American pie, today we're taking a Mediterranean approach.
- 500 g Hokkaido pumpkin
- 200 ml milk
- 1 tsp butter for greasing
- 1 tbsp flour for dusting
- 180 g wheat flour
- 60 g ground almonds 🛒
- 70 g sugar
- 1 tsp baking powder
- 1 pinch of salt
- 100 g cold butter (cubed)
- 1 No
- 120 g Amaretti 🛒
- 3 Owner
- 80 g sugar
- 150 g Mascarpone
- 1 tsp vanilla paste
- 1 organic orange (use the zest)
- 1 pinch of salt
- Icing sugar for dusting (optional)
- Wash the pumpkin, remove seeds and fibers, and cut the flesh, including the peel, into small cubes.
- Place the pumpkin cubes and milk in a pot and simmer, covered, for about 12–15 minutes until soft. Stir occasionally to prevent burning.
- Preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Grease a springform pan with butter and dust it lightly with flour.
- Mix flour, ground almonds, sugar, baking powder and salt in a bowl.
- Add the cold butter and the egg and quickly knead everything into a smooth dough. Press the dough evenly onto the bottom of the springform pan, forming a rim about three centimeters high.
- Puree the softened pumpkin together with the remaining milk until as smooth as possible. Let the puree cool for about five minutes.
- Roughly crumble the amaretti. If desired, reserve a small portion for later sprinkling.
- Whisk together eggs, sugar, mascarpone, vanilla paste, orange zest and salt in a large bowl.
- Stir in the pumpkin puree and the crumbled amaretti until a smooth filling is formed.
- Pour the pumpkin mixture onto the prepared base and smooth the surface.
- Bake the cake for 40–45 minutes, until the edges are lightly browned and the center is only gently trembling.
- Let the cake cool completely in the pan. Then carefully remove it from the springform pan and dust it with powdered sugar or the remaining amaretti crumbs, if desired.
Recipe for an Italian pumpkin cake with amaretti
Using vegetables in baking is a tried-and-tested method for making doughs and fillings wonderfully moist. What works perfectly with carrots and zucchini also works exceptionally well with pumpkin. The mild flesh creates a velvety texture without weighing down the baked goods. Hokkaido pumpkin is the best choice for this. Alternatively, you can also use a butternut squash, which has a slightly more delicate and sweeter flavor.
The base of this Italian pumpkin cake with amaretti is a crumbly almond crust. It provides the necessary texture and securely supports the soft filling. The real secret to this recipe, however, lies in the amaretti. These traditional Italian cookies contribute not only a pleasant sweetness but, above all, their characteristic bitter almond flavor. This subtle, slightly bitter note perfectly balances the natural sweetness of the pumpkin and gives the cake a depth of flavor often lacking in a typical sponge cake.
To lighten the earthy flavors of the vegetables, freshly grated orange zest is added. A little finesse is required during baking. When you take the dish out of the oven, the center should still wobble slightly. This is nothing to worry about. As the pastry cools to room temperature, the residual heat will continue to set the mixture.
Once the Italian pumpkin cake with amaretti has completely cooled, you can serve it. A dusting of powdered sugar is often enough for decoration. For a richer version, add a generous dollop of mascarpone or lightly whipped cream to each slice.
