A soft and tasty gluten-free plumcake, enriched with pumpkin pulp and a portion of cocoa batter, perfect for an autumn snack.
Mash the pumpkin pulp with a fork or blend it until it becomes a puree and set aside.
In a large bowl, break the eggs and add the sugar, beat with an electric mixer until the mixture is frothy.
Add the oil and pumpkin pulp, mixing well to incorporate.
Add the baking powder and gluten-free baking mix, mix well.
Divide the batter into two equal parts.
Preheat the oven to 180°C in static mode.
In one half of the batter, add the unsweetened cocoa powder and the tablespoon of milk, mix well.
Grease and flour a medium plumcake pan.
Spoon the batters alternately into the pan.
Level the surface and decorate with pumpkin seeds.
Bake on the middle rack of the oven for 25-30 minutes, check doneness with a toothpick test before removing from the oven.
Electric mixer
Blender or fork
Medium plumcake pan
Store in an airtight container at room temperature for 1-2 days.
The plumcake is great for an autumn snack and keeps well for 1-2 days in an airtight container.
Italia
| Energy (kcal) | 137.41 |
| Carbohydrates (g) | 17.52 |
| of which Sugars (g) | 17 |
| Fat (g) | 5.88 |
| of which Saturates (g) | 3.83 |
| Protein (g) | 4.16 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.08 |
