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How to prepare pumpkin plum cake
Step 1
Halve the pumpkin1, peel it and remove the seeds and inner white filaments.
step 2
Cut the pumpkin into thick slices2.
step 3
Cut the flesh into cubes and place on a baking tray lined with baking paper3; then bake at 180°C and cook for about 20 minutes.
Step 4
After cooking, collect the diced pumpkin in a container and puree it with a hand blender4.
Step 5
Pour in sunflower oil5.
Step 6
Add the eggs6.
Step 7
Add the grated Parmesan7.
Step 8
Whisk the ingredients together8.
Step 9
Add the sifted flour9.
Step 10
Continue with the potato starch and baking powder10.
Step 11
Finally, add the milk and mix well until you get a creamy and homogeneous mixture11.
Step 12
At this point add half of the diced scamorza12.
Step 13
Add the cheese and mix thoroughly with a spoon13.
Step 14
Spread the resulting mixture into a 25 x 11 cm plum cake tin14, previously buttered and floured.
Step 15
Spread the remaining cheese on the surface15.
Step 16
Sprinkle with the mixed seeds16.
Step 17
Place in the preheated oven at 180 °C and cook for about 30 minutes17.
Step 18
Once the time has elapsed, take the pumpkin-plum cake out of the oven and let it cool18.
Step 19
Turn the plum cake out onto a serving plate19.
Step 20
Cut it into slices20.
Step 21
Bring the pumpkin and plum cake to the table21and serve.
Advice
If you like, you can season the mixture with a pinch of curry or turmeric or with a few chopped rosemary needles or a sprig of peeled thyme.
Instead of scamorza, you can also opt for provola , asiago or fontina. We advise against using mozzarella: it would release the whey during cooking and make the preparation too moist.
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