Level: medium
Preparation: 2 hours and 20 minutes
Cooking: 1 hour and 20 minutes
Servings: 4 people
Author: Matilde Vicenzi
Ingredients
- 8.81 oz flour
- 1/2 teaspoon of powdered ginger
- 2 tablespoons of dark rum
- a pinch of salt
- 10.58 oz pumpkin flesh
- 7.05 oz Amaretto di Matilde cookies
- 5.07 oz milk
- 2 eggs
- 3.52 oz sugar
- 1.76 oz oil
- 1/2 lemon zest, grated
- 1 teaspoon of powdered cinnamon
- ½ teaspoon of nutmeg
Preparation
- 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 Amaretti biscuits 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!
