Very easy to make, you'll love it for its rustic look! For pumpkin lovers and not only 😊 gluten-free and lactose-free
In a bowl, combine the cleaned and chopped raw pumpkin.
Add the whole egg, oil, sugar, and ricotta.
Mix carefully and add buckwheat flour, baking powder, and chopped almonds.
Flavor with cinnamon to taste.
Pour into a 20/22 cm cake pan and bake in a hot oven at 180 degrees for about 30/35 minutes.
If you like, you can fill it with whipped cream, but it's also delicious plain.
Store in a cool and dry place
Italia, Lombardia
| Energy (kcal) | 220.91 |
| Carbohydrates (g) | 21.42 |
| of which sugars (g) | 12.1 |
| Fat (g) | 12.11 |
| of which saturates (g) | 2.91 |
| Protein (g) | 6.8 |
| Fibre (g) | 2.53 |
| Salt (g) | 0.19 |
