PREP: 2H 20M
COOK: 1H 20M
AUTHOR: Matilde Vicenzi
Think of autumn, dear friends, of its colours, scents and flavours…what is the first thing coming to your mind? Most probably pumpkin! Its sweetness does not only make it a perfect side dish, but also a perfect ingredient for a dessert. Take today’s recipe for example: a plumcake with pumpkin as its main ingredient together with my Amaretti d’Italia macaroons. Indulge in the softness and colour of this autumn dessert!
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250g flour
1/2 teaspoon of powdered ginger
2 tablespoons of dark rum
a pinch of salt
300g pumpkin flesh
200g Amaretti d’Italia macaroons
125ml milk
2 eggs
100g sugar
50g oil
1/2 lemon zest, grated
1 teaspoon of powdered cinnamon
½ teaspoon of nutmeg
Start with the pumpkin: peel it, slice it and arrange the pumpkin in a baking tin covered with baking paper, then bake the pumpkin.
After baking the pumpkin, dice and blend it with crumbled macaroons and milk.
Beat eggs and sugar to a light and airy mixture. Add oil in a trickle and a pinch of salt. Add the mixture of pumpkin, macaroons and milk, then flavour with grated zest, cinnamon, nutmeg, ginger and two spoons of rum.
Sieve flour and baking powder. And mix well.
Pour the mixture in the plumcake mould lined with baking paper that has been dampened and wrung out.
Bake in the oven at 180°C for 50 minutes and get ready: your home will be overwhelmed by an irresistible aroma!
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