Buckwheat pumpkin cake with almonds
Buckwheat pumpkin cake is gluten-free, tall, soft, and not too sweet. Perfect for breakfast and merenda. But with a dollop of whipped cream, it also becomes a dessert.
Servings 6 serves
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.