Pumpkin Tenerina Cake is an equally delicious variation of the classic chocolate tenerina, a specialty from the city of Ferrara. It's an easy-to-make dessert that, just like the original, is characterized by a melt-in-your-mouth texture and a soft, melt-in-your-mouth center (hence the name).
This version features pumpkin, which, once baked, is mixed with butter, sugar, egg yolks, stiffly beaten egg whites, a pinch of flour, and ground cinnamon: for a moist and irresistibly fragrant end result.
Dusted with a pinch of powdered sugar, the tenerina cake is perfect for breakfast or as a snack, accompanied by a glass of warm milk, a hot chocolate, or a piping hot herbal tea. Garnished with a dollop of whipped cream or a fondant glaze, it can also be served at the end of a meal, during a lunch with family or friends.
Made without yeast and containing very little flour, which you can replace with corn starch or potato starch, the tenerina pumpkin cake can also be suitable for celiacs and those intolerant to gluten.
Ingredients
How to Make Pumpkin Tenerina Cake
Cut the pumpkin flesh into small cubes, arrange them on a baking sheet, and bake in a preheated oven at 180°C (355°F) for about 20 minutes, or until soft. Once cooked, remove the diced pumpkin from the oven, let it cool, and puree it in a blender.
Cut the pumpkin flesh into small cubes, arrange them on a baking sheet, and bake in a preheated oven at 180°C (355°F) for about 20 minutes, or until soft. Once cooked, remove the diced pumpkin from the oven, let it cool, and puree it in a blender.
Weigh 250 grams of pumpkin puree and transfer it into a bowl.
Weigh 250 grams of pumpkin puree and transfer it into a bowl.
Separate the egg whites from the yolks, collect the latter in a bowl and beat them with an electric whisk together with half the granulated sugar and the ground cinnamon.
Separate the egg whites from the yolks, collect the latter in a bowl and beat them with an electric whisk together with half the granulated sugar and the ground cinnamon.
While continuing to whisk, slowly pour in the warm melted butter.
While continuing to whisk, slowly pour in the warm melted butter.
Then add the pumpkin puree to the egg yolk mixture and mix well with a spatula.
Then add the pumpkin puree to the egg yolk mixture and mix well with a spatula.
Finish with the sifted flour and a pinch of salt and mix carefully.
Finish with the sifted flour and a pinch of salt and mix carefully.
In a separate bowl, whisk the egg whites until stiff with the remaining granulated sugar.
In a separate bowl, whisk the egg whites until stiff with the remaining granulated sugar.
Gradually incorporate the whipped egg whites into the prepared mixture.
Gradually incorporate the whipped egg whites into the prepared mixture.
Pour the soft and creamy mixture obtained into a 22 cm diameter springform pan, already lined with baking paper, and place in a preheated static oven at 340°F/170°C for approximately 25 minutes.
Pour the soft and creamy mixture obtained into a 22 cm diameter springform pan, already lined with baking paper, and place in a preheated static oven at 340°F/170°C for approximately 25 minutes.
Once the cooking time is up, take the cake out of the oven and let it cool, then turn it out onto a wire rack and let it cool completely.
Once the cooking time is up, take the cake out of the oven and let it cool, then turn it out onto a wire rack and let it cool completely.
Place the cake on a serving plate and dust it with a light layer of powdered sugar.
Place the cake on a serving plate and dust it with a light layer of powdered sugar.
Enjoy!
Enjoy!
FAQs
What's the best pumpkin for Tenerina Cake?
For best results, choose Delica pumpkin, which has very sweet, firm and consistent flesh, then bake it in the oven until it is well dried: avoid boiling or steaming it.
Can I add anything else to this cake?
If you like, you can flavor the dough with a pinch of nutmeg, ground cardamom seeds, grated orange zest, or a pinch of vanilla powder. You can enrich it with dark chocolate chips, rum-soaked raisins, or chopped dried fruit, or you can top the cake with flaked almonds.
Storage Instructions
The tender pumpkin cake can be stored at room temperature, under a glass bell jar, for up to 2 days.
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