4 eggs
65g brown sugar
100ml seed oil
150ml water
300g cooked and blended pumpkin puree (400g raw)
120g gluten-free amaretti biscuits
80g Mulino Marello buckwheat flour
100g Mulino Marello Cake Mix
1 sachet of baking powder
To decorate
50g dark chocolate*
Sugars*
Cloves
Procedure
First, cook the diced pumpkin in a static oven at 180° for about 20 - 25 minutes. When it is soft, blend it with an immersion blender until you obtain a thick and smooth puree. Set it aside for the moment.
Divide the yolks from the whites. Work the egg yolks and sugar with an electric whisk and add the oil and water. Then add the warm pumpkin puree, the finely chopped amaretti biscuits and the two flours sifted together with the yeast.
Whip the egg whites until stiff and incorporate them into the mixture with a spatula, mixing from bottom to top. Pour the mixture obtained into a silicone Bundt Cake mold and bake in a preheated static oven at 180° for approximately 40 - 45 minutes.
To decorate, sprinkle the Bundt grooves with melted dark chocolate. Complete with sprinkles and cloves to form mini pumpkins.
Recipe created by Visconti Silvia
https://www.instagram.com/pasticcerando_senza_glutine/