I offer you a recipe from an Italian website, the original title: Torta soffice alla zucca e mandorle. A wonderful combination of tender, moist sponge cake with whipped cream and mascarpone.
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Pumpkin peeled, cut into not large, boil for a couple.
Mash them with a fork, cool.
Mix the sifted with the baking powder and the flour, ground almonds, cane sugar, cinnamon and orange zest.
Chilled pumpkin puree mixed with eggs, vegetable oil and milk.
Pumpkin and flour mixture, mix until smooth (you can use a mixer).
The form in diameter 18 cm grease with butter and sprinkle with flour (I just poured baking paper ring of the necessary diameter), pour the batter, flatten.
Bake in a preheated 175 °C oven for about 35 minutes (focus on your oven), readiness check wooden skewer.
Ready cake cool down completely.
Whip the chilled cream with powdered sugar, continuing to whisk, add the mascarpone.
The cream shift into a pastry bag and decorate the cake.
On top, if desired, sprinkle with cinnamon.