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Almond-pumpkin dessert

Almond-pumpkin dessert

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.

Cooking time- Number of servings-

Ingredients for Almond-pumpkin dessert

Step-by-step instruction of cooking Almond-pumpkin dessert

Step 1

Pumpkin peeled, cut into not large, boil for a couple.
Mash them with a fork, cool.

Step 2

Mix the sifted with the baking powder and the flour, ground almonds, cane sugar, cinnamon and orange zest.

Step 3

Chilled pumpkin puree mixed with eggs, vegetable oil and milk.

Step 4

Pumpkin and flour mixture, mix until smooth (you can use a mixer).

Step 5

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.

Step 6

Ready cake cool down completely.

Step 7

Whip the chilled cream with powdered sugar, continuing to whisk, add the mascarpone.

Step 8

The cream shift into a pastry bag and decorate the cake.

Step 9

On top, if desired, sprinkle with cinnamon.