Pumpkin And Amaretti Cake
|Pumpkin flesh||1 Pound|
|Milk||2 1⁄4 Cup (36 tbs)|
|White bread slices||5 , crusts removed (2 Days Old)|
|Caster sugar||1⁄4 Cup (4 tbs)|
|Seedless white raisins||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Double amaretti di saronno||9|
|Softened butter||1 Tablespoon|
|Coarse sea salt||To Taste|
1 Preheat the oven to 350°F.
2 Grease the inside of a 9 in diameter deep pan or shallow cake pan with butter (about 1 1/2 in deep); sprinkle with a little flour, tipping out excess
3 Dice the pumpkin flesh.
4 In a pressure cooker, cook the pumpkin with 1 cup water and a pinch of coarse sea salt for 20 minutes.
5 Meanwhile, in a saucepan, bring the milk to a boil.
6 Remove from the heat, and soak the bread in it for 10 minutes.
7 Remove the bread from the milk with a slotted spoon.
8 Do not squeeze the bread but beat it with a fork until smooth.
9 Transfer the pumpkin to a bowl and mash to puree with a fork or a potato masher.
10 Combine with the bread puree and mix thoroughly.
11 In a bowl, beat the eggs lightly with the sugar and stir into the pumpkin mixture.
12 Add in the seedless white raisins, pine nuts, and all but 1 of the amaretti cookies coarsely crushed.
13 Transfer the mixture to the prepared cake pan.
14 Smooth the surface level with a spatula.
15 Bake in the oven for a total of 30 minutes.
16 After 20 minutes, open the oven door and quickly sprinkle the remaining amaretto, very coarsely crumbled, onto the center of the cake and close the oven door again for the last 10 minutes of the baking time.
17 Turn off the oven and wait 15 minutes before taking out the cake.
18 Slice and serve.