As I placed the ingredients for the pumpkin cake on the table, this is the right recipe for those who, like me, prefer sweet but not too sweet desserts. Although I indulge in obscenely sweet treats like meringues filled with cream every now and then.
What desserts do you prefer?
The answer depends on the occasion, of course. Still, in general, for parties, I prefer absurdly sumptuous desserts or simple cakes. I especially like those that require a short list of ingredients and can be prepared using just one bowl and little else, like this pumpkin cake.
Among my favorite cakes to make and eat, I have no doubt in putting apple pie, tarts, and classical ciambelle della nonna on my list. They remind me of my childhood, the flavors I grew up with.
I can still see my grandmother tying on one of her flowered aprons, preparing the bowl, weighing the ingredients, and, in a few minutes, a delicious aroma coming from the oven.
I also love desserts that require fruit, in the filling or in the dough, like this pumpkin doughnut.
Simple, not too sweet, and a little rustic. And gluten-free too!
My Buckwheat pumpkin cake
This buckwheat pumpkin cake is tall, soft, and moist.
It looks like one of those traditional Italian South Tyrol cakes I can’t resist.
The toasted almonds, chopped somewhat coarsely with a knife, add a crunchy note that I recommend you not forget. Alternatively, you can also use walnuts or hazelnuts.
I also add a pinch of cinnamon to the mixture, which goes well with pumpkin, but if you prefer, you can use nutmeg and cloves instead.
There is no filling here, but if you like the idea, you can cut the cake horizontally and spread a thin layer of jam or chocolate spread between the two layers to make a filled cake. The recipe is naturally gluten-free because, in addition to buckwheat flour, it contains ground almonds and potato starch (cornstarch is also fine).
Finally, if you add a dollop of whipped cream, you can also serve it as a dessert after dinner. My mother-in-law would tell you to do so.
Buona cucina, Monica
Long live pumpkin
If you like this ingredient, you can find all my pumpkin recipes HERE.
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Buckwheat pumpkin cake with almonds
Equipment
- round mold, 20 cm in diameter
Ingredients
- 80 g of blanched almond
- 150 g of fine buckwheat flour
- 50 g of potato starch or cornstarch
- 16 g of baking powder for cake 1 sacket
- 3 regular eggs at room temperature
- 110 g of brown sugar
- 300 g pumpkin pulp already cooked in the oven, steamed, or boiled (depending on how the pumpkin is cooked, the color intensity of the ciambella changes)
- 1/2 teaspoon ground cinnamon
- grated zest of ½ lemon
- 1 pinch of salt
- 100 ml of milk at room temperature
Instructions
- Preheat the oven to 180 °C (356°F).
- Toast the almonds in a pan for two minutes, chop with a knife, and set aside.
- In a bowl, mix the buckwheat, starch and baking powder. Set aside.
- In another bowl, beat the eggs and sugar with an electric mixer for about 3-4 minutes or until the mixture is fluffy.
- Add the pumpkin pulp, grated lemon zest, cinnamon, and salt to the eggs. Mix the ingredients with an electric mixer. Then, add the flours all at once and, still using the mixer, incorporate the powders into the mixture.
- At last, pour in the milk and mix again with the whisk for one minute.
- Now, add the almonds and mix with a spatula.
- Line a baking pan with moistened, squeezed parchment paper, pour in the mixture, and bake the pumpkin cake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Leave to cool. Melt a tablespoon of honey or maple syrup with a tablespoon of hot water, brush the surface, and sprinkle with brown sugar.
Tips
- Store the cake outside the refrigerator.
- It will remain fresh and fragrant for a week.
