Local products02 December 2018

Recipe of the week: Pumpkin cake

The delights of the pumpkin are many ... It also grows in poor soils and is of unparalleled generosity.

Credit Lemone

Credit Lemone

There are many ways to enjoy it in the autumn, one of these is to use it in the filling of a savory cake, combining it with just a few simple ingredients.

Ingredients for six to eight people

For the pastry:

  • 300 g of flour 0
  • 4 tablespoons of extra virgin olive oil
  • Warm water
  • Fine marine salt

For the stuffing:

  • 800 g of pumpkin trombetta d'Albenga
  • 1 large sweet pink onion (or the white part of a leek)
  • 100 gr of ricotta
  • 3 fresh eggs code 0
  • 100 g of Parmigiano Reggiano
  • Ligurian extra virgin olive oil
  • Fine marine salt
  • 1 tablespoon of fresh marjoram leaves 

[Credit Flickr]


  1. Prepare the dough: place the flour in a crater on a work surface, pour in 4 tablespoons of oil, two pinches of salt and enough warm water to obtain a smooth, firm and soft dough. Work it for a few minutes then let it rest in a bowl, over a sprinkling of flour, covered with a damp cloth.
  2. Remove the peel and cut the pumpkin into small cubes, if you can not because it is too hard let it first dry in the oven for about an hour at 150 ° C. Clean and cut the onion (or leek) finely and make it wilt over low heat with a few tablespoons of oil in a pan, add the pumpkin cubes, salt and cover. Slowly cook the pumpkin and onion, stirring and crushing with a wooden spoon, until they are reduced to a very thick cream. Allow to cool.
  3. Add the beaten eggs, ricotta, Parmesan, marjoram and mix well. Bring the oven to 180 - 200 ° C. Roll out the dough with a rolling pin, on a floured surface, in two thin sheets, grease a non-stick pan and cover with the first puff pastry. Pour the pumpkin filling and level it well, then cover with the second layer and seal forming the edge. Prick the surface with a fork to prevent it from swelling during cooking. Brush with a little extra virgin olive oil.
  4. Bake and cook for about 35 - 40 minutes, until the surface is golden. To cool, transfer to a cutting board and serve.



Judit Neuberger

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