Pumpkin Ricotta Cake
Baking and Desserts • Italian
Description
Pumpkin Ricotta Cake
Ingredients
- Pumpkin puree 20 oz
- Oats 10 oz
- Ricotta cheese 5 oz
- Baking Powder 0 oz
- Powdered Sugar 0 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 430°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.
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