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Ciambella di zucca e cacao
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Pumpkin and Cocoa Bundt Cake

Pumpkin and cocoa doughnut
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: desserts
Cuisine: Italian cuisine
Servings: 8 persone
Author: Mara Rèel

Ingredients

  • 250 gr Pumpkin cleaned and without skin
  • 100 gr Peanut Oil
  • 2 nr Eggs
  • 180 gr Sugar
  • 250 gr Type 00 Flour
  • 1 bustina Baking Powder
  • 20 gr Cocoa Powder bitter
  • 1 pinch Salt

Instructions

  • In the mixer, puree the pumpkin with the oil until you have a nice orange cream.
  • In a bowl, beat the eggs with the sugar until light and frothy (about 2 minutes).
  • Incorporate the pumpkin puree, sifted flour with baking powder, and mix briefly.
  • Set aside half of the mixture and add the cocoa. Mix well.
  • Take the white part of the mixture, pour it into a greased and floured mold, then pour the cocoa mixture on top.
  • Bake at 170°C for 35 minutes.