pumpkin ring cake with almonds and pistachio
Pronto in
1h 30 min
Preparazione
30 min
Cottura
40 min
Porzioni
8 Persone
Costo
basso
difficoltà
facile
pumpkin panettone
Ciambella WITH PUMPKIN, ALMONDS AND PISTACHIOS
Autumn is the season of the first cold and long rainy days, we spend time squatting under a blanket, sitting on a sofa, or maybe, near the fireplace with the smartphone to laze, then, you want to munch on something good, then, why not break this monotony and make a nice pumpkin ciambella, since this is the harvest period and it is a vegetable rich in carotene, excellent for our health? I was saying this to my nephews, slightly chilled, who did not have the question repeated and were already with the blender in hand. The pumpkin ring cake with almonds and pistachio was born in this way, on a cold and rainy autumn evening, a sweet, said, made and consumed in a flash, already because, The pumpkin ring cake with almonds and pistachio as well as being soft and tasty, it is also a balanced dessert, that is, being the pumpkin free of sugar and cholesterol, the almonds compensate and “Nun te gnomma ú stomach” (it does not weigh down your stomach), therefore, this dessert is quick to make, easy to digest and excellent to be consumed at all times. Come on then! Hand the recipe and let’s go to knead.
Ingredienti
Dough
- 250 g flour 00
- 150 g almonds flour
- 250 g sugar
- 250 g pumpkin
- 100 ml milk
- 100 ml extra virgin olive oil or corn
- 100 ml liquor cointreou
- 5 whole eggs
- 2 organic orange peels
- 16 g baking powder
- 80 g chopped pistachios
Decoration
- 80 g chopped pistachios
- 50 ml maple syrup
Follow Us
Directions
Remove the peel and any seeds and filaments of the pumpkin, then, cut it into small pieces and place them in a bowl large enough to be blended with the immersion mixer
Add the milk, liqueur and oil to the pumpkin. Blend everything well until it becomes a cream without lumps and without pieces of pumpkin add the grated orange peel to the cream, mix well and set aside
In another bowl, whisk the eggs with the sugar, then, pour in the pumpkin cream and add them gently so that it becomes a single dough
Put the 00 flour in a sieve, add the yeast, sift them into the dough, taking care to incorporate them from the bottom upwards so as not to disassemble the eggs, also add the almond flour and mix always from the bottom up
Now bake for 40 minutes. After the minutes have passed, do the toothpick test, if the inside is still damp, lower the oven temperature to 160°C (320°F) and cook for another 10 minutes
Remove the cake from the oven, remove the mold and let it cool for 15 minutes then, with a kitchen brush, brush the maple syrup all over the surface of the donut and sprinkle the remaining pistachio grains then, let it cool and serve
Tips
- If the top has become overcooked (red) during cooking, cover it with aluminum foil and continue cooking.
- Instead of maple syrup, you can replace it with honey.
Storage
The pumpkin almond and pistachio ring cake can be kept for two to three days, always covered by a bell at room temperature.
Equipments
- Grater
- Knife
- Silicone spatula
- Planetary or mixer
- Ring mold pan 26cm
- Tray
- Oven
- 2 Bowls
- Immersion mixer
- Kitchen brush
- Sieve or colander
I love this recipe