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Baking
Airy Pumpkin Cake
A delicate and light low-calorie cake made with pumpkin and semolina, infused with orange zest and cinnamon.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the pumpkin into cubes and cover completely with water in a pot.
2
Simmer covered until the pumpkin is tender, then blend it smooth with an immersion blender.
3
Return the mixture to low heat and whisk in the eggs one at a time, stirring constantly.
4
Toast the semolina in a dry skillet until it turns a light cream color, then gradually add it to the pumpkin purée in batches.
5
Simmer for 5 minutes, then stir in the orange zest and cinnamon.
6
Pour the batter into a flour-dusted baking pan and bake in a preheated oven for about 20 minutes, let it cool, then turn it out of the pan.
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