The Pumpkin and Amaretti Biscuits Ciambella is a simple, seasonal and Italian recipe that we love so much we decided to share with you to celebrate our first blog post!
Ciambella means ring-shaped cake, donut.
A very famous Italian proverb says that “not all the donuts turn out with a hole“, meaning that not everything turns out as planned.
However, this ciambella has a perfect hole and so our project starts with the right shape!
The cooking flower
The Cooking Flower was born from a friendship and the shared love for our beautiful Italia.
We aim to bring to your home the taste of authentic Italian food with simple and seasonal recipes that you can easily prepare in your kitchen.
This blog is a journey we want to share with you through the most diverse, genuine, and honest recipes.
Let’s get started: make your own ciambella!
We picked this recipe to start our blog because it reflects our idea of the authentic Italian food we want to bring in your home:
- Simple: the Pumpkin and Amaretti Biscuits Ciambella is really easy to make in your own kitchen with genuine and healthy ingredients;
- Seasonal: the fall season has just started, and we all know the pumpkins represent the best expression of autunm colors;
- Italian: the pumpkin/squash is one excellence from North to South of Italy, as well as the Amaretti Biscuits, small pastries from Piedmont. Furthermore, the combination of the two ingredients is the perfect filling for the Tortelli alla Zucca from Mantua (Lombardy)!
- 250 g pumpkin (Kabocha or White Pumpkin work better for their dry pulp)
- 280 g flour 00 (or you can use rice flour to make a GF recipe)
- 120 g almonds flour or finely grounded almonds
- 200 g sugar
- 4 medium eggs
- 120 g Amaretti Biscuits
- 16 g baking soda
- 100 ml vegetable oil (sunflower seeds or corn)
- 80 ml whole milk
- 1 orange for the zest
- 2 tbsp orange juice or Rum
- 1 pinch of salt
- powdered sugar for finishing
- Preheat the over to 340F.
- Peel the pumpkin and chop it in small pieces, blend it in a mixer with the oil and the milk, until you get a smooth purée.
- In a mixing bowl, beat the eggs with the sugar and the orange zest. Add the orange juice or Rum until you get a smooth dough
- Mix the two flours with the baking soda and add them, a little at the time, at the previous mix and to the purée.
- Finely grind the amaretti biscuits, add them to the dough now formed, and mix well.
- Butter and dust with flour a giant donut baking pan and pour the dough.
- Bake for 55 minutes* or until the top turns brown. Always do the toothpick test to be sure the cake is cooked.
- Let the cake cool down in the baking pan for about 20 minutes before taking it off the pan, then let it rest on a cooling rack.
- Dust the cake with the powdered sugar.
- You can preserve the cake for 2/3 days (if it lasts!) at room temperature. Save its smoothness and fragrance by covering it with plastic food wrap.
10" round baking pan for about 24 slices. *If you divide in half the doses, bake for about 30-35 minutes
We hope you will enjoy the Pumpkin and Amaretti Biscuits Ciambella as much as we do, and that you will start following us in this new adventure!
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Martina and Elisa
Thank you for the beautiful recipe I am trying today. For those who are less expert than me, I would suggest to add the moment when to include the Amaretti in the dough.
sorry for forgetting this step. We have now corrected!
Add to amaretti after putting the flour in the dough (step n. 5).
Let us know if you like it!