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Pumpkin Cake

Ingredients for the dough:

  • 500 g pumpkin (raw)
  • 3 eggs
  • ¾ cup xylitol
  • ½ cup rice flour
  • ½ cup potato flour
  • 1 teaspoon of baking powder
  • 1 teaspoon cinnamon

Ingredients for the topping:

  • 3 tablespoons cream cheese
  • 2 tbsp honey
To prepare the recipe you will need:
Baking tray 25cm Baking tray 30cm

PREPARATION

  1. Grind the chopped pumpkin in a food processor or blender.
  2. Whisk the eggs with the xylitol and combine with the pumpkin.
  3. Add the sifted flours, baking powder and cinnamon.
  4. Pour into an oblong tin lined with baking paper and place in an oven preheated to 180⁰C. Bake for 65 minutes.

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  • classic shape 
  • can also be used as breadmaking tin
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

Material:
- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.

  • Do not use in dishwashers or microwaves.

  • Do not use sharp objects that could damage the surface.

  • Grease the inner surface before use.

  • Wash and dry after use.

  • Avoid sudden changes in temperature.

  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.