Pumpkin and ricotta cake: a colorful autumn wonder!

Pumpkin and ricotta cake: a colorful autumn wonder!

Today’s recipe is for a very colorful and delicious cake: it’s a pumpkin and ricotta-based dessert, a triumph of sweetness and softness, an autumn party!

Let’s see the ingredients and the preparation.

The ingredients

For the ricotta part: 350 grams of light ricotta; 80 grams of natural yogurt; 60 grams of flour; 50 grams of stevia or 100 grams of normal sugar; two eggs; a teaspoon of vanilla sugar.

For the pumpkin layer: 350 grams of baked pumpkin; 60 grams of flour; 20 grams of stevia or twice as much normal sugar; two eggs; the grated rind of an orange or even a lemon.

The preparation

The first thing is to pour the ricotta into a bowl, then add the eggs, stevia (or granulated sugar), vanilla sugar and yoghurt, after which everything is beaten with an immersion blender.

Once a smooth consistency without lumps has been reached, add the flour and mix with a spatula, then set aside.

Now put the pumpkin in a separate container and add the eggs, stevia and orange zest, then centrifuge everything with an immersion blender.

When the mixture reaches the right consistency (velvety and without lumps), add the flour and mix with a spatula, as already seen for the ricotta.

At this point, take a round mold with a hinge and cover it with parchment paper, after which a spoonful of ricotta mixture and one of the pumpkin mixture are poured in alternately, until there is both.

Finally, the surface is leveled and placed in a preheated oven at 180 degrees for forty minutes/three quarters of an hour.

Enjoy your meal!

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 160 per slice