Butterless Pumpkin and Ricotta Bundt Cake

It can be prepared in ten minutes and can be enriched with chocolate chips and almonds.

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Pumpkin and ricotta donut without butter
  • Preparation time: 10 minutes
  • Total cooking time: 30 minutes
  • difficulty: media

How to make a pumpkin and ricotta donut

Healthy and simple, with lots of pulp "zucca" e fresh ricotta, this donut is ideal for breakfast.

Ingredients

  • 200 grams of flour
  • 250 gr "zucca"
  • 250 g cheese
  • 150 g sugar
  • 50 g of amaretti biscuits
  • A sachet of yeast
  • A pinch of cinnamon
  • 50 ml of sunflower seed oil
  • 2 eggs

Preparation

  • First, wash and peel the pumpkin, cut it into pieces and boil it in plenty of boiling water for 20 minutes.
  • Meanwhile, beat the eggs with the sugar until light and fluffy.
  • Add the ricotta, the pumpkin pulp mashed with a fork, and the oil and continue mixing.
  • Combine the sifted flour, baking powder, crumbled amaretti biscuits, and cinnamon until the mixture is smooth, even, and lump-free.
  • Line a baking pan with baking paper, pour in the mixture and bake at 180°.
  • To understand if the ciambellone if it's cooked you can do the toothpick test.

An advice

You can add to your donut some chocolate chips, serve it with flaked almonds or dried fruit, enrich it with a vanilla or chocolate cream for a delicious and healthy dessert.

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