Pumpkin Ricotta Cake
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Pumpkin Ricotta Cake
Ingredients
- Pumpkin puree - 17.6 oz
- Oats - 10.6 oz
- Ricotta cheese - 3.5 oz
- Baking Powder - 0.7 oz
- Powdered Sugar - 0.5 oz
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
Take the pumpkin and prepare the puree, about 500 ml. If the puree is not liquid enough, you can add puree from 1 apple.
Step 2
Grind the oats to a flour-like consistency, or you can leave them coarser if desired.
Step 3
Mix the puree and oat flour. Knead until it reaches the consistency of very thick sour cream. Depending on the water content of the pumpkin, you may need a little more oat flour.
Step 4
Add the cheese and mix thoroughly.
Step 5
Leave in a cool place for at least 30 minutes.
Step 6
Add the baking powder and mix well.
Step 7
Distribute the dough into molds, and it is also possible to bake it like cookies on parchment paper.
Step 8
Bake at 428°F for 30 minutes.
Step 9
Ricotta changes the sweet taste of the pumpkin to a more neutral one, making the baked good versatile for different toppings, so it can be sprinkled with powdered sugar, sesame seeds, cheese, or drizzled with any cream.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.