An autumn snack without flour and gluten: a soft little cake made with pumpkin and ricotta, sweetened with maple syrup and scented with cinnamon. Cooked in the air fryer in a 12 cm pan.
Preheat the air fryer to 160°C.
In a bowl, mash the cooked pumpkin until you obtain a compact purée.
Combine the ricotta with the pumpkin purée and mix well until you obtain a smooth mixture.
Add the egg, maple syrup, and cinnamon (to taste) and mix well.
Fold in the sifted cornstarch and mix until you obtain a smooth batter.
Pour the mixture into a 12 cm pan, buttered or lined if necessary.
Cook in the air fryer at 160°C for about 25 minutes, checking doneness with a skewer: it should come out clean or with a few moist crumbs.
Let cool before unmolding and serving.
Air fryer
12 cm pan
Bowl
Fork or potato masher
Sieve
Store in the refrigerator for up to 2-3 days, covered with plastic wrap or in an airtight container.
The quantities and times are indicated for a 12 cm pan. Times may vary slightly depending on the air fryer model.
Italia, Toscana
| Energy (kcal) | 113.1 |
| Carbohydrates (g) | 11.28 |
| of which sugars (g) | 5.28 |
| Fat (g) | 5.37 |
| of which saturates (g) | 3.02 |
| Protein (g) | 5.53 |
| Fibre (g) | 0.19 |
| Salt (g) | 0.05 |
