Pumpkin and almond plum cake without butter is a very soft and delicious dessert perfect for breakfast and a snack.
The consistency is soft and moist thanks to the pumpkin puree inserted into the dough and enriched by the taste of chopped almonds, a dessert that melts in your mouth and will amaze you from the first bite.
You can garnish it with a dark chocolate topping to make it even more delicious.
Ingredients
- 250 g flour
- 130 g almonds, peeled
- 250 g pumpkin, cooked and drained
- 130 g sugar, granulated
- 80 ml seed oil
- 3 eggs, whole
- 1 sachet of instant yeast for desserts
- a pinch of salt, fine
- a teaspoon vanilla, extracted
Instructions
- Blend the cooked pumpkin pulp with an immersion blender.Chop the peeled almonds in a small blender.
- Beat the eggs with the sugar and a pinch of salt using an electric whisk until they are light and fluffy.
- Add the oil to the mixture while continuing to beat.
- Add the pumpkin puree, vanilla extract and almonds ground into flour to the dough.
- Add the flour and yeast little at a time, mixing all the ingredients with the whisk at low speed.
- Grease and flour a classic plumcake mold and pour the mixture into it.
- Cook the dessert in a hot static oven at 180° for about 40 minutes, then move the oven to fan mode and cook for another 5/10 minutes.Always test the center of the cake with a toothpick before taking it out of the oven.
- Remove from the oven and let cool before enjoying.
