If you’re fond of light, delicately flavoured cake with a soft consistency, then the pumpkin and amaretti cake will be right up your street. Great for breakfast, a snack or dessert, this recipe combines the sweet flavour of pumpkin with the bitterish amaretto, resulting in a pleasant surprise, for even the most refined of palates.
Ingredients for 4-6 people:
- 1 pot of pumpkin and amaretto dip
- 40 g of amaretti biscuits
- 40 g of almonds
- 2 eggs
- 90 g of sugar
- 130 g of flour
- 50 g of butter
- 1 tablespoon of milk
- half a sachet of baking powder for desserts
- icing sugar
Procedure: Blend the amaretti with the almonds. Once they are well crumbled, add the pumpkin and amaretti dip. In a separate bowl, beat the eggs with the sugar until you obtain a dense, fluffy mixture. Add the flour, dip, almonds and amaretti mixture, milk and melted butter. Mix everything well and add the baking powder, slowly combining the ingredients to avoid overheating them. Grease the mould and pour in the mixture.
Bake in a preheated fan oven, at 180°C, for around 25 minutes. As soon as the cake has cooled, sprinkle with icing sugar for an extra touch of sweetness.