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https://www.raiplay.it/programmi/esem... - Daniele prepares a pumpkin and raisin cake that he will decorate with candied pumpkin. Daniele soaks the raisins in amaretto liqueur. He beats the eggs with the sugar, adds the ricotta and pumpkin puree. He adds the crumbled amaretti, oil, vanilla, lemon zest and sifted flour and yeast. He mixes the soaked raisins well with the dough and pours the mixture into a buttered and floured cake pan and bake in the oven at 170 °C for about 45 minutes. At this point he dedicates himself to the decoration, boiling the diced pumpkin for 4 minutes with water and sugar. Then he drains it, lets it cool and repeats the operation 4 times. He garnishes the cake with the candied pumpkin and sprinkles with icing sugar. Ingredients for the dough: 300 g of 00 flour 400 g of pumpkin puree 80 g of raisins 5 eggs 180 g of sugar 300 g of ricotta 100 ml of seed oil 1 small glass of amaretto liqueur 50 g of amaretti biscuits 1 sachet of baking powder Zest 1 lemon 1 vanilla pod For the candied pumpkin: 200 g of pumpkin 200 g of sugar 200 g of water Icing sugar Cooking: 170 °C for 45 minutes