Pumpkin cake

pumpkin cake

Poor Fidget was so disappointed when he realised he couldn’t work the old magic… But disappointment turned to delight when he managed to transform the humble pumpkin into a delicious cake. Would you like to find out how? …  

Pumpkin cake

pumpkin cake

For this cake (inspired by Academia Barilla) Fidget needed: 450g cooked pumpkin pulp, 100g plain flour, 150g dried amaretti biscuits (crushed), 100g sugar, 2 eggs, 30ml cream, 25ml amaretto liqueur, 1tsp baking powder, 1tbsp cocoa powder, pinch of salt.

You can get your pumpkin ready cooked in a can or – if, like Fidget, you want the real thing – you start by cutting your whole pumpkin into manageable chunks. Seeds removed, you boil until tender then drain and ‘dry’ in a warm oven to remove excess moisture. To get the 450g that you need for the cake you will have to start with about 1kg of uncooked pumpkin. Once you have cooked and dried it, remove the skin and pass the pulp through a potato ricer or a moulin puree grinder to get it soft and creamy.

Separate the eggs and beat the yolks with the sugar. Add the cream, cocoa powder, pumpkin puree, flour and crushed amaretti biscuits and keep going until you get a well-mixed dough. Add the baking powder, the amaretto liqueur and pinch of salt. Finally, beat the egg whites to stiff peaks and incorporate them into the dough, mixing gently to keep in as much air as possible.

Transfer the dough to a cake tin (or silicon mould) about 23cm Ø lined with baking paper. Cook in a pre-heated oven at 160°/gas 3 for 50–60min. Serve with a sprinkle of icing sugar on top and – if you really want to embrace the season – do as Fidget did and serve with the scooped-out pulp of a ripe persimmon on the side.