Pumpkin and Amaretti Cake

The Pumpkin and Amaretti Cake is a much-loved autumnal dessert that combines the sweetness of pumpkin with the distinctive taste of amaretti cookies. Here is the recipe with a light Italian touch:

Ingredients

• 400 g of steamed or baked pumpkin pulp
• 200 g of amaretti cookies
• 100 g of granulated sugar
• 50 g of butter
• 3 eggs
• 100 g of all-purpose flour
• 1 packet of baking powder
• 1 teaspoon of ground cinnamon
• A pinch of salt
• Icing sugar for decoration

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Blend the cooked pumpkin pulp until smooth.
3. Crumble the amaretti cookies finely, leaving some chunks for added texture.
4. Melt the butter and let it cool down slightly.
5. Whisk the eggs with the sugar until light and fluffy.
6. Fold the pumpkin puree into the egg and sugar mixture. Add the melted butter and mix well.
7. Add the crumbled amaretti, flour, baking powder, cinnamon, and a pinch of salt to the mixture. Stir until the batter is smooth.
8. Pour the batter into a previously buttered and floured cake pan (or lined with parchment paper).
9. Bake in the oven for about 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Allow the cake to cool in the pan, then flip it onto a serving plate.
11. Dust with icing sugar before serving.

Fun Facts

Pumpkin is a versatile ingredient suitable for a wide range of sweet and savory dishes. Traditionally in Italy, pumpkin is also used in the preparation of ravioli, risottos, and as a side dish with tasty sauces. The Pumpkin and Amaretti Cake is an example of how this ingredient can also perfectly complement desserts, creating a dish with a perfect balance between the sweetness of the pumpkin and the slightly bitter flavor of the amaretti.