• Pumpkin 450 gr
  • yellow or white corn flour 200 gr
  • Wholegrain rice flour 100 gr
  • 4 eggs
  • 80-100 grams of acacia honey
  • oil 50g (or 100g butter)
  • 1/2 bag of baking powder


Boil the pieces of pumpkin for about 10 minutes, then drain and let them dry, then blend (you can also cook the pumpkin in the oven, if you prefer). After that, beat the eggs in a bowl with honey; when they are light and fluffy, add the melted butter or the oil. Mix and add the flours and the baking powder. Mix everything well and add the pumpkin puree; lastly, always stirring, add a pinch of salt. Pour the mixture into a 26 cm diameter cake mold and bake in a preheated oven for 50 minutes at 180 degrees. Remove the cake, let it cool and serve.