Pumpkin cake with ricotta
6 servings
70 minutes
Pumpkin cake with ricotta is a delicate and aromatic treat inspired by traditional Italian cuisine. Pumpkin puree gives the baked good a rich, slightly sweet flavor, while ricotta softens it, creating a harmonious balance. Oat flakes make the texture pleasant and airy, and the baking powder helps the dough become light and porous. This versatile bake can be complemented with powdered sugar, sesame seeds, cheese or any cream, allowing for flavor adjustments to suit different preferences. Such a cake is perfect for cozy home evenings, morning coffee or as an exquisite dessert for guests. The dish combines simplicity in preparation with the nobility of Italian traditions, filling the home with warmth and the aroma of autumn.
1
Take a pumpkin and prepare about 500 ml of puree. If the puree is not liquid, you can add puree from 1 apple.
- Pumpkin puree: 500 g
- Oat flakes: 300 g
2
Grind the oats to a flour-like consistency or leave them coarser if desired.
- Oat flakes: 300 g
3
Mix the puree and oat flour. Knead until it reaches the consistency of very thick sour cream. Depending on the moisture of the pumpkin, you may need a little more oat flakes.
- Pumpkin puree: 500 g
- Oat flakes: 300 g
4
Add cheese and mix thoroughly.
- Ricotta cheese: 100 g
5
Leave in a cool place for at least 30 minutes.
6
Add the baking powder and mix thoroughly.
- Baking powder: 20 g
7
Spread the dough into molds, and it can also be baked like cookies on baking paper.
8
Bake at 220 degrees for 30 minutes.
9
Ricotta changes the sweet taste of pumpkin to a more neutral one, making the baking versatile for different toppings, so it can be sprinkled with powdered sugar, sesame, cheese, or drizzled with any cream.
- Powdered sugar: 15 g