Here is the typical autumn cake, perfect as a snack, yummy dessert after lunch or delicious sweet for a family Halloween party, thanks to the decorations with white chocolate that you can create according to your fantasy. The cake is deliciously scented, soft and lactose-free, therefore also suitable for those who are intolerant to this sugar. The creamy and almost buttery touch of pumpkin goes perfectly with the more intense aroma of cocoa, for a snack capable of also providing valuable antioxidants. And then the cake is prepared without butter or cream and therefore it is for everybody, even for those who should take at bay cholesterol and body weight.
1 Kg of sweet pumpkin
150 grams of potato starch
150 grams of soy milk
50 grams of peeled almonds
80 grams of wholegrain cane sugar
2 tablespoons of soy yogurt
15 amaretti biscuits
1 tablespoons of cocoa powder
1 sachet of baking power
1/2 teaspoon of vanilla powder
2 tablespoons of extra virgin olive oil
White chocolate for the decoration
Cut the squash into quarters and remove the skin, filaments and seeds. Cut the pulp into pieces and cook it in milk over low heat until the pumpkin is soft. Mash the pumpkin with a fork and continue to cook, stirring, until it has absorbed the milk. Let it cool down. Meanwhile, blend in a blender the almonds together with the sugar. Add the egg yolks, the oil and the yogurt, continue to whisk. Pour the egg mixture into a large bowl. Now blend the pumpkin pulp in the blender together with the amaretti, cocoa, potato starch, vanilla and baking powder. Then add this pumpkin mixture to the egg mixture. Beat the egg whites with a pinch of salt until stiff, adding them gently to the mixture. Pour the mixture into a 25-26 cm diameter circular pan with high sides, greased with oil and sprinkled with breadcrumbs. Bake at 180° C for one hour. Remove the cake from the oven and let it cool down. Melt the white chocolate in a double boiler and use it to create decorations as desired.