Soft
Pumpkin Cake
Simone Rubino II B Scientifico
Ingredients
Pumkin
Pulp: 500 g
Sugar:
35 g
Rosemary: 10
g
Egg:
n. 3
Sunflower
Seed Oil: 150 ml
Brown
Sugar: 150 g
Flour
00: 175 g
Almond
Flour: 75 g
Milk:
100 ml
Baking
Powder: 16 g
Cinnamon: 2 g
Ground Hazelnuts: 150 g.
Remove the seeds
from the pumpkin pulp with a knife. Cut it into slices.
Put them into a
baking tin with partchment paper and put a sprig of rosemary for each
slices. Sprinkle with sugar. Cook it in an pre-heated oven at 180°C
for 60 minuts. Open the oven and remove the sprigs of rosemary. Press
the pumpkin in a sieve, because the water must go out.
Put the eggs in a
bowl, add the brown sugar and mix until it dissolves. Add the almond
flour.
Mix the flour with
the baking powder in it with the eggs, add sunflower seed oil and
continue mixing till is is smooth.
Now pour the milk
and continue to mix, add the ground hazelnuts in the end.
Pour into a baking
tin ( 24 cm diameter). Cook in a pre-heated oven at 160 °C for 40
minuts.
Serve warm.
