Our Recipes Pumpkin, Apple and Ricotta Ciambella
Pumpkin, Apple and Ricotta Ciambella
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Traditional Grains Wholemeal flour||150g|
|pumpkin||250g (when cleaned)|
|Mielbio Arancio (Orange) by Rigoni di Asiago||50ml|
|Sunflower seed oil||50ml|
Ingredients for the filling/topping
2 apples, 3 eggs, 1 pinch of cinnamon, 1 teaspoon of chopped pistacchio nuts, sachet of yeast in powder, 150 g Fiordifrutta Agrumi e Zenzero by Rigoni di Asiago, icing sugar as needed
Clean and cut your pumpkin into pieces, and gently soften in an empty covered pot for 15 minutes; then whisk until you have a puree. Clean and cube your apples. Whisk the eggs, sugar and Mielbio Arancio in a pot until you have a clear frothy mix: now add the ricotta, continue to whisk, and add the oil, pumpkin puree and the cinnammon, mixing the ingredients continually. Now add the two types of flour and the yeast, mix well until you have a soft dough. Add the pistacchio and the apples, mix well and pour into a ciambella baking tray, buttered and floured, and place a generous quantity of the Fiordifrutta Agrumi e Zenzero into the middle, covering with the rest of the dough mix. Bake at 180°C for 55/60 minutes, before turning the oven off and test the ciambella with a toohtpick. Leave to cool thoroughly and serve with icing sugar.
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