Prezzi validi solo in Italia
Ingredients
- 270 gr pumpkin cut into cubes
- 150 gr Masserie di Sant’Eramo extra virgin olive oil
- 3 eggs
- 220 gr sugar
- 240 gr flour
- 80 gr almond flour
- 1 sachet of baking powder
- 100 gr chocolate chips
- grated orange peel
Preparation
The pumpkin and chocolate cake is a very soft, colored, healthy (thanks to the use of extra virgin olive oil) and can be kept up to 5-6 days, if well preserved.
In a mixer, blend the pumpkin and oil ultil getting a nice orange cream. In a bowl, whip the eggs and sugar until the mixture is light and fluffy, then add the grated orange peel, the flour, the baking powder and the pumpkin cream. Blend well. Add the almond flour and the chocolate chips and continue to blend the mixture with a spatula. Pour in a well oiled and floured cake pan of about 24cm. Bake in a static oven at 175°C for about 50 minutes. Check with a toothpick before taking the cake out: if it comes out clean, then the cake is ready. Let it cool and then serve.
