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45 minutes
4-6 Servings

Pumpkin Cake

Here is a very easy to prepare, but delicious dessert. This cake it is extremely soft and sweet, its texture is smooth, thanks to the delicacy of the Pumpkin! Try it out for breakfast, or as a dessert for your meals! Enjoy!


125 gr (4.5 oz) Pumpkin, uncooked with smooth flesh (Can substitute with Butternut Squash)
1 and ¼ cup of pastry/cake flour
50 gr (2 oz) finely chopped almonds
¼ cup of sunflower/ or peanut oil
1/5 cup of milk
½ cup of sugar
2 eggs
1 tbsp of baking powder
Zest of 1 orange
Mediterranean Sea Salt
Powdered sugar (to garnish)
9-inch round baking pan with high edges


Pour the pumpkin (chopped in cubes), the milk and the sunflower oil in a blender. Blend to get a smooth puree.

With the help of an electric whisk, whip the 2 egg whites with a pinch of salt. Add two teaspoons of sugar and keep whipping the egg whites until they achieve a fluffy consistency. Set aside.

Beat the 2 egg yolks with the rest of the sugar. Add the zest of 1 orange and squeeze two tablespoons of that orange juice. Add the pumpkin puree and beat again with the help of a whisk.

Add the whipped egg white and mix gently with a cooking spatula. Pour the flour, the chopped almonds, and the baking powder. Incorporate with a cooking spatula.

Lay parchment paper (or spread some butter on the bottom and edges) on 9-inch round-shaped baking pan with high edges. Pour the mixture and bake at 350 °F for 30 minutes.

This dish pairs perfectly with a glass of Prosecco DOP!