pumpkin & almonds soft cake

By foodiva

Ingredients

• Ingredients
• 250 g of the pulp of pumpkin raw
• 100 ml of oil of seeds
• 80 ml ​​of milk
• 230 g of sugar
• 4 eggs
• 280 g of flour 00
• 120 g of finely chopped almonds
• 1 teaspoon of baking powder
• grated rind of one orange
• 1 teaspoon vanilla extract
• 1 cup of Cointreau
• 1 pinch of salt

Details

Servings 1
Adapted from lacuocadentro.com

Preparation

Step 1

ation
Cut the pumpkin into pieces, put it in a blender with milk and oil and shake it until it is reduced to a puree. Whip steadfast 4 egg whites with a pinch of salt. Whip mousse 4 egg yolks with sugar, add the puree pumpkin , orange rind and short of Cointreau. Sift the flour on the compound mixed with baking powder, stir and add the ground almonds. Stir gently the egg whites with movements from the bottom up. Pour the mixture into a pan of 24 cm in diameter, previously buttered and floured, and bake in the oven at a temperature of 170 ° for 50/60 minutes. Remove from the oven and leave the cake in the pan for about 20 minutes, and let cool sformatela completely on a wire rack for sweets. Transfer it into a serving dish and serve sprinkle the surface with plenty of sugar.

Note: Select a quality pumpkin flesh firm and dry.
For cooking, essential the toothpick test.