Imagine a cake so light, so incredibly moist, that it melts in your mouth with the warm, comforting essence of pumpkin and cinnamon. The Torta alla Zucca Soffice isn't just a dessert—it's a culinary journey through the rustic kitchens of Italy, where every bite tells a story of tradition, simplicity, and pure deliciousness. Whether you're a baking novice or a seasoned pastry chef, this pumpkin cake will transport you straight to the rolling hills of Tuscany with its irresistible aroma and velvety texture.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine 2 cups of pumpkin puree and 1 cup of sugar. Use a whisk or electric mixer to blend them together until the mixture is smooth and well combined.
- Add 1/2 cup of vegetable oil to the pumpkin and sugar mixture. Mix well until fully incorporated.
- Crack 3 large eggs into the bowl. Beat the eggs into the mixture until everything is evenly blended and the batter is light and fluffy.
- In a separate bowl, sift together 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon. This helps to aerate the flour and evenly distribute the baking powder and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it towards the end of the baking time to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it with powdered sugar for a touch of sweetness. Enjoy your Torta alla Zucca Soffice!
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. If using canned, choose 100% pure pumpkin without added spices.
- Room temperature ingredients are key! Ensure your eggs and other ingredients are at room temperature for a smoother, more consistent batter.
- Don't overmix the batter. Gently fold the dry ingredients into the wet ingredients just until combined to maintain the cake's soft, delicate texture.
- For extra moisture, you can add a tablespoon of Greek yogurt or sour cream to the wet ingredients.
- Let the cake cool completely before slicing to ensure it holds its shape and doesn't crumble.
- Serve with a light dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg
