65g brown sugar
100ml seed oil
300g cooked and smoothie pumpkin puree (400g raw)
120g gluten -free amaretti
80g Molino Marello buckwheat wheat flour
100g mix for Molino Marello cakes
1 sachet of baking powder
50g dark chocolate*
First, cook the pumpkin cut into cubes in a static oven at 180 ° for about 20 - 25 minutes. When it is soft, blend it with an immersion mixer until a dense and smooth puree is obtained. Momentarly put it aside.
Divide the yolks from the egg whites. Work the yolks and sugar with the electric whisk and add the oil and water. Then add the warm pumpkin puree, the finely chopped amaretti and the two flour sifted together with the yeast.
Whisk the egg whites well and add them to the mixture with a spatula mixing from the bottom up. Pour the dough obtained in a silicone bundt cake mold and cook in a preheated static oven at 180 ° for about 40 - 45 minutes.
To decorate, sprinkle the grooves of the bundt with melted dark chocolate. Complete with sugars and cloves to form mini pumpkins.
Recipe made by Visconti Silvia