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Pumpkin plumcake, a dessert for Halloween

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine, Halloween
Lactose-free recipes
Vegetarian recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 4 people
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5/5 (1 Review)

Pumpkin plumcake, celebrating a tasty Halloween

Pumpkin plumcake is a simple but effective idea for celebrating Halloween at the table. It’s an undemanding dessert, that everyone likes. Its smooth texture pairs well with plain coffee as well as traditional party beverages like cola, fruit juices, tonic water, etc.

To make the dish, simply combine all of the ingredients, after which a uniform and smooth dough is obtained. Now fill the plumcake mold (which must be floured and buttered ). You don’t need to top the plumcake because it tastes great without it. However, if you like a touch of creativity, you can add some pumpkin seeds.

The recipe suggests baking for an hour; however, depending on the conditions and type of pumpkin, it may take more or less. I therefore advise you to proceed with the toothpick test. Stick a toothpick into the dough; if it is dry, it means it is fully cooked.

Speaking of pumpkins, use a firm-pulp species like Mantovana or Delica, which are dry. The combination may be very liquid, and the plum cake may be unstable if the pumpkin is overly mushy and thus high in water content.

But in terms of conservation, just slide the pumpkin plumcake into the traditional cake storage container. The plumcake can be stored for three days when prepared this way. On the fourth day, it will begin to harden and be unpleasant to the palate.

Recipe pumpkin plumcake

Preparation pumpkin plumcake

  • Follow these steps to make the pumpkin plumcake. Add the sugar, oil, water, cinnamon, and pumpkin puree to the mixer.
  • After that, turn on the gadget for a few minutes to thoroughly combine all of the components.
  • Now add the sifted flour and yeast, then mix again and add the eggs. Finally, blend once more to obtain a smooth and uniform mixture.
  • Once this phase is complete, grease the inside of a plumcake mold with butter and cover it with flour, then pour in the mixture, levelling it carefully.
  • Bake the plumcake in a preheated oven at 180 degrees for about 1 hour. Once cooked, let the plumcake cool and take it out of the oven.

Ingredients pumpkin plumcake

  • 230 gr. of pumpkin puree
  • 2 eggs
  • 200 gr. of double-zero flour
  • 160 gr. of sugar
  • 90 gr. of seed oil
  • 50 gr. of natural water
  • 6 gr. of baking powder
  • 1 teaspoon of cinnamon
  • clarified butter and flour for the mold.

A focus on pumpkin

The pumpkin is undoubtedly the main character in this plumcake. To make the traditional soft, smooth, and consistent plumcake dough, it needs to be blended and combined with the other components.

How should pumpkin puree be made? There’s nothing simpler than chopping up the pumpkin, cooking it, and then mashing it using a potato masher. Grated Parmesan and certain aromatics, including black pepper and cinnamon, should be added last. Milk should also be added to the preparation in order to soften everything.

To remove the majority of the liquids from the vegetable, cook the pumpkin in the oven or microwave. Boiling and steaming are not advised in this situation.

Pureed pumpkin can also be used on its own or in other recipes that call for creaming or thickening. It tastes sweeter and is lighter than mashed potatoes. The colour is also worth appreciating, pointing towards bright orange, slightly dampened by the presence of milk.

A recipe for those suffering from food intolerances?

Now is a good time to ask yourself: Is pumpkin plumcake safe for people with dietary intolerances? Regretfully, no. Gluten-rich double-zero flour is used in the original recipe. However, you can overcome the problem by replacing it with alternative flours, such as rice and corn flour if you want to stay classic, or with buckwheat, fonio, or teff flour if you want an exotic touch.

Similarly, the plum cake contains milk, which is necessary for the preparation of the pumpkin puree. Choosing a lactose-free milk type with a flavour that is almost the same but somewhat sweeter is the solution in this situation. Steer clear of vegetable milk (rice, almond, coconut, etc.), as it will alter the pumpkin’s flavour, at least in this instance.

Plumcake alla zucca

However, there is a warning sign for people who are intolerant of nickel. This ingredient is found in large amounts in pumpkin, so it doesn’t need to be replaced. However, some producers are starting to grow in hydroponic mode, which allows the exclusion of nickel from the plant’s nutrients, but for now production is focused on tomatoes and basil.

The role of cinnamon in the pumpkin plumcake

The pumpkin plumcake is a unique delicacy in its own right since it incorporates the well-known vegetable, which is typically found in savoury rather than sweet recipes. However, the small amount of flavouring used in this plumcake recipe also contributes to its simplicity and balance. Essentially, all we discover is cinnamon. Given that it’s the most commonly used spice in cuisine, its existence is hardly shocking. Cinnamon is appreciated as it not only has flavour but also sweetens at the same time.

Apart from that, it has a nutritional profile that is comparable to other spices: it is high in antioxidants, vitamin B6, and mineral salts, which lower the risk of cancer and block free radicals. If you don’t like cinnamon, you can replace it with cumin, which offers a different but equally sweet scent.

Butter is one additional ingredient that has an impact on flavour. To help the plumcake cook more quickly and evenly, butter is poured into the mould. Use only clarified butter in this regard, as it is better able to withstand high heat and is free of casein. It is also completely lactose-free, although standard butter does contain lactose.

Halloween in Italy: the tradition of masquerades and trick-or-treating

Once a mainly Anglo-Saxon holiday, Halloween has now crossed the threshold of Italy, conquering adults and children alike with its irresistible mix of chills and fun. On October 31st, the streets come alive with masks and carved pumpkins, a clear sign of a tradition that has also taken hold in the beautiful country of Italy.

Halloween’s tradition dates back to ancient Celtic feasts, but it took on its current form in the melting pot of American culture. Given its love of festivities and mythology, Italy has embraced Halloween and adapted it to fit into its own customs. Even though some people object, cities offer events, costume parties, and kid-focused activities while being dressed in orange and black.

The phenomenon grows every year: shops decorated with themes, restaurants offering menus inspired by the holiday, and squares becoming the stage for street performances. Children, inspired by films and cartoons, knock on doors, asking, “Trick or treat,” while adults engage in masquerade parties.

The integration of Halloween into Italian culture is not without criticism. Some see this holiday as a cultural invasion that tarnishes native traditions. However, Halloween’s ability to bring people together in a community celebration seems to prevail, highlighting how the holiday has become a moment of cross-border sharing.

Halloween has taken on a new meaning as a result of its mingling with Italian traditions. Italy, from North to South, has seized the chance to experiment with the fantastical and terrifying aspects that each region still possesses. Beyond the controversies, Halloween continues to establish itself as a creative and lighthearted occasion that transcends decades and cultural boundaries.

5/5 (1 Review)
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