There pumpkin donut it is a soft and scenographic cake perfect to bring to the table during autumn and winter. A easy recipe which enhances the sweetness of the pumpkin: for Breakfast, snack and also how dessert at the end of the meal.
Ingrediants
- 250 g of pumpkin pulp
- 280 g of flour 00
- 120 g of almond flour
- 100 ml of seed oil
- 100 ml of milk
for a 26 cm diameter bundt cake mold
- 120 g of granulated sugar
- cinnamon powder
- 4 eggs
- 16 g of baking powder for cakes
- 1 small glass of Cointreau
- powdered sugar for finishing
Pumpkin is one of the most loved vegetables of the autumn season, protagonist in this period of many recipes. Like that of the Pumpkin donut, one fluffy cake and scenographic that you can taste at Breakfast, snack and also how dessert.
It is a simple dessert, from easy recipe, which is made with a soft and fragrant mixture of pumpkin pulp, flour, almond flour, milk, eggs, sugar, cinnamon and a glass of Cointreau, which you can or not add to taste. The cake is without butter, and inside the consistency remains moist thanks to the use of milk.
If you are looking for others sweets with pumpkin, here is the Pumpkin pie, a homemade dessert, or the Pumpkin and amaretti pie, a combination of the most classic.
OTHER DELICIOUS RECIPES: Pumpkin tart, Pumpkin and cinnamon tart, Pumpkin jam
How to prepare: Pumpkin donut
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
60 min
- Portions
-
10
How to prepare: Pumpkin donut
Making this pumpkin donut is simple. Collect the diced pumpkin pulp with the milk and oil in a food processor. Blend for a long time and several times, bringing what will be deposited on the edges down with a spatula, until you obtain a very fine puree. There should be no pieces of pumpkin.
In a bowl with an electric mixer (or with the planetary mixer) whisk the egg yolks with half the sugar until the mixture is light and fluffy. Then incorporate the whipped egg whites with the remaining sugar, mixing from bottom to top so as not to disassemble.
Stir in the pumpkin puree, Cointreau and ground cinnamon and always mix from bottom to top.
Then add the 00 flour and the sifted yeast and the almond flour. Stir gently so as not to disassemble. Transfer the mixture into a 26 cm diameter greased and floured bundt cake mold. Level with a spoon.
Bake in a preheated oven at 170 ° for 1 hour, checking the cooking with a toothpick that must come out clean. Remove from the oven and allow to cool completely before turning over onto a serving dish. Sprinkle with powdered sugar to taste.
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