Pumpkin and Amaretto di Matilde Plumcake - Vicenzi Usa

Classic American recipesDessert recipesRecipesWinter recipesPumpkin and Amaretto di Matilde Plumcake

Level: medium

Preparation: 2 hours and 20 minutes

Cooking: 1 hour and 20 minutes

Servings: 4 people

Author: Matilde Vicenzi

  • 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
  1. Start with the pumpkin: peel it, slice it and arrange the pumpkin in a baking tin covered with baking paper, then bake the pumpkin.
  2. After baking the pumpkin, dice and blend it with crumbled Amaretti biscuits and milk.
  3. 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.
  4. Sieve flour and baking powder. And mix well.
  5. Pour the mixture in the plumcake mould lined with baking paper that has been dampened and wrung out.
  6. Bake in the oven at 180°C for 50 minutes and get ready: your home will be overwhelmed by an irresistible aroma!