Questa è una dichiarazione d'amore: io adoro la zucca! Pensateci, quanti altri cibi possono essere usati in modo così versatile? Si potrebbe fare un intero menu utilizzando la zucca, dall'antipasto al dolce. Tutto ciò senza contare che quell'arancione della polpa e della buccia mette davvero allegria. Peccato che in casa mia non sia particolarmente apprezzata e quindi posso usarla molto meno di quanto vorrei. L'altra sera però mi sono impuntata e ho fatto questa torta deliziosa, che devo dire, alla fine è stata apprezzata da tutti :)
The recipe is taken from the January 1994 Italian cooking (yes, I have some historical relics in the house) but I had to force me to put something more:) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced the sugar with the white cane and the challenge is more than succeeded.
Ingredients (for a baking 26):
350 g pumpkin (weight of the pulp without peel and seeds) 175 gr
brown sugar 150 g almonds 80 g flour
00
100 g butter 35 g of potato starch 6 egg yolks
2 egg whites 1 teaspoon baking powder 1 pinch
salt 2
handful of dark chocolate chips 2
handful of pumpkin seeds
sugar
I cut the pumpkin into cubes and I cooked with 20 g of butter. I made it cool. I shake the almonds in a blender with a tablespoon of sugar (levandolo the total). I mounted the egg whites with a pinch of salt. Except I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, using a spatula with silicone, I mixed the egg yolks mounted, almonds and melted butter. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I coated a pan with baking paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar.
Inglese Versione:
This is a declaration of love : I love pumpkin ! Think about it , how many other foods can be used so versatile ? You could do an entire menu using pumpkin , from appetizers to desserts . All this without considering that the orange of the pulp and the peel really gets joy. Unfortunately it is not so appriciated by me at home and I can use it less than I would like to do. Last evening, however, I bushed on with it and I cooked this delicious cake, that, I have to tell it, has been appriciated by the everyone :)
I took the recipe on "Cucina Italiana" of January 1994. (yes, by me at home I have some historicak relics) but I necessary had to put something more inside it. :) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced white sugar with brown sugar. The challenge succeed.
Ingredients (for a baking pan beeing 26 cm in diameter):
350 g pumpkin ( weight of the pulp , peeled and seeded )
175 gr brown sugar
150 g blanched almonds
80 gr flour 00
100 g butter
35 grams of potato starch
6 egg yolks
2 egg whites
1 teaspoon baking powder
1 pinch of salt
2 handful of dark chocolate chips
2 handful of pumpkin seeds
icing sugar
I cut the pumpkin into chops and I cooked it with 20 g of butter . I made it cool . I crushed the almonds in a blender with a tablespoon of sugar (saving it from the total). I mounted the egg whites with a pinch of salt . Separately I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, I mixed the mounted egg yalks, the almonds and the melted butter, using a silicon spatula. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I lined a baking sheet with parchment paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar.
