Pumpkin Cake: a soft, fragrant Italian classic, perfect for Thanksgiving or a cozy autumn snack. This delightful cake stays moist and tender for days, thanks to fresh pureed pumpkin. Butter-free and light, it features crushed almonds and a hint of orange zest for an irresistible aroma and flavor.
| Servings | Prep Time |
| 8 to 10 slices | 30 minutes |
| Cook Time |
| 30/35 minutes |
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Pumpkin Cake: a soft, fragrant Italian classic, perfect for Thanksgiving or a cozy autumn snack. This delightful cake stays moist and tender for days, thanks to fresh pureed pumpkin. Butter-free and light, it features crushed almonds and a hint of orange zest for an irresistible aroma and flavor.
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Ingredients
- 7 oz / 2 cups raw pumpkin or butternut squash, peeled and cubed
- ¼ cup vegetable oil
- ½ cup orange juice, from one orange
- 3 large eggs, whites and yolks separated
- ½ cup granulated sugar
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 4 oz / ¾ cup all-purpose flour
- 2 oz / ¼ cup cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- powdered sugar for dusting
Servings: slices
Instructions
- Preheat the Oven: Preheat the oven to 340°F. Prepare a 10-inch nonstick Bundt cake pan by lightly coating it with non-stick vegetable oil spray.
- Pumpkin Purée: In a blender purée the cubed raw pumpkin with the vegetable oil and orange juice until smooth, ensuring there are no lumps.
- Whip the Egg Whites: Beat the egg whites to stiff peaks with a hand-held mixer fitted with a whisk.
- Prepare the Yolks: Fit the stand in mixer with a paddle attachment and beat the egg yolks with sugar, grated orange zest, and vanilla until creamy.
- Combine Mixtures: Add pumpkin purée to the creamed yolk mixture and stir to combine.
- Add the Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, and salt. Gradually fold the dry ingredients into the pumpkin mixture, stirring from the bottom up to keep it light and airy.
- Add the Egg Whites: Gently fold the beaten egg whites into the batter in 3 batches by hand.
- Bake: Pour the batter into the prepared Bundt cake pan. Bake in the preheated oven for 30-35 minutes. Test for doneness with a toothpick; it should come out clean.
- Cool and Decorate: Let the cake cool in the pan for about 10 minutes, then turn it out onto a cooling rack to cool completely. Dust with powdered sugar before serving.
Recipe Notes
Variations:
- Pumpkin and Chocolate Cake: Add chocolate chips to the batter or drizzle the finished cake with a melted dark chocolate glaze.
- Pumpkin and Amaretti Cake: Substitute the almond flour with crushed amaretti cookies for a unique Italian flavor twist.
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