Pumpkin Cake
(Torta Di Zucca)
Ingredients:
3 and 1/2 oz (100 grams) unsalted butter, softened, plus extra for greasing
5 oz (150 grams) cooked pumpkin or canned pumpkin puree
7 oz (200 grams) caster or superfine sugar
2 eggs
8 oz (225 grams) self-raising flour
Grated rind of 1 lemon
8 Amaretti, crushed
5 tablespoons milk
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease a cake tin with butter.
If using cooked pumpkin, pass it through a food mill.
Cream the butter and sugar in a bowl, then beat in the eggs until the mixture is light and fluffy.
Add the pumpkin puree, flour, lemon rind, Amaretti and milk. (The exact quantity of Amaretti may need to be adjusted to produce a soft mixture.)
Pour the mixture into the prepared tin and bake for 45 minutes.
Remove the cake from the oven, leave to cool and then turn out. Serves 6-8.