Pumpkin Tenerina Cake: A Fall Twist on an Italian Classic. Naturally Gluten-free (VIDEO)
Enjoy an autumnal twist on an Italian classic with this tender and melt-in-your-mouth pumpkin Tenerina cake. This recipe is easy to make and naturally gluten-free.
Torta Tenerina, which means “tender cake” in English, is a special Italian chocolate cake that is low in flour and made without yeast. It has a light, airy crust and a moist, tender interior full of chocolate flavor.
As autumn’s crisp air settles in, your thoughts likely turn to comforting seasonal flavors. Today, we are sharing a version perfect for fall — a pumpkin Tenerina cake. This simple yet delicious pumpkin cake is a traditional dessert from Ferrara, similar to the classic chocolate Tenerina cake. If you enjoy pumpkin cake, you will not be able to resist this recipe! The pumpkin, cooked in the oven, is incorporated into the batter and will release all its natural sweetness once baked. As a flourless dessert, the pumpkin Tenerina cake is also gluten-free. Moist, soft and low, it is ideal to serve after a meal…friends and family will be delighted by its goodness.
Easy to make with an inviting aroma, it is the perfect fall dessert. You’ll discover how easily this elegant dessert comes together, impressing guests with its sophisticated simplicity.
Step-by-Step Recipe for Making Pumpkin Tenerina Cake
Creating a delectable pumpkin Tenerina cake is easier than you might think. This Italian-inspired dessert, also known as pumpkin Torta Tenerina, combines the rich flavors of pumpkin with the light, melt-in-your-mouth texture of a traditional Tenerina. Follow this pumpkin Tenerina recipe for a perfect fall treat.
Pumpkin Torta Tenerina Ingredients
- 1 Mantovana Pumpkin (You will need 250 g pumpkin pulp (2 cups plus 2 tbsp), baked in the oven) — If you can find Mantovana Pumpkin, try to select a pumpkin with very firm, non-watery flesh.
- 125 g Butter, softened at room temperature (1 stick plus 1 tbsp)
- 125 g Sugar (⅔ cup)
- 3 Eggs
- 2 tablespoons potato starch (or all-purpose flour)
- 1 sachet Vanilla powder (or 1/2 teaspoon ground cinnamon or 2 tablespoons Amaretto liqueur)
- 1 pinch salt
- Icing sugar
Instructions to Make Pumpkin Tenerina
Prepare the pumpkin puree
You can prepare the pumpkin puree one day in advance, and store it in the refrigerator in a sealed container until ready to use as an ingredient in your cake.
Preheat the oven to 180 °C (356 °F) and line a medium-sized baking sheet with parchment paper. Cut the pumpkin in half and remove the seeds and stringy portions. Place the two pumpkin halves cut-side down on the prepared baking sheet. Bake for approximately 30 minutes, or until the rind has softened. Remove the seeds and separate the flesh from the rind using a spoon, place it in a medium-sized bowl and puree with an immersion blender until smooth. If it appears too watery, drain it first or return it to the oven to cook off excess liquid.
Pro Tip — Some friends from the Mantua area, where Mantuan pumpkin originates, taught me to spread the pumpkin pulp on a tray covered with absorbent paper and let the pumpkin purée rest for 24 hours before using. This allows any excess water to drain from the pumpkin puree.
Mix the Batter
In another bowl, mix the butter and sugar until creamy, then add the egg yolks, mixing well to combine. Add 250 g of the pumpkin puree and stir with a spoon. If the pumpkin does not taste very sweet, you can increase the amount of sugar. Add the cornstarch, one spoonful at a time, and the vanilla. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form, then gently fold into the pumpkin mixture using an up-and-down motion.
Bake and Serve
Line a 24 cm or 22 cm (ca. 9 inch) springform pan with parchment paper, pour in the pumpkin batter and level it. For this recipe, I used this non-stick springform pan.
Bake the cake in the preheated 170 °C (338 °F) oven for about 40 minutes. Before removing from oven, test the doneness with a toothpick…the pumpkin cake should be moist and slightly soft in the center, similar to chocolate cake.
Allow to cool completely, then transfer the cake to a serving plate and dust with powdered sugar before serving. Enjoy your pumpkin Tenerina cake with a dollop of whipped cream for an extra indulgent experience.
Tips for Perfecting Your Pumpkin Tenerina Cake
Master the Texture
The hallmark of a perfect pumpkin Tenerina cake is its delicate, melt-in-your-mouth texture. To achieve this, be careful not to overmix the batter. Gently fold in the ingredients until just combined, preserving the air bubbles that will give your cake its characteristic lightness.
Balance the Flavors
When crafting your pumpkin Torta Tenerina, strike a balance between the earthy sweetness of pumpkin and warm autumn spices. A touch of cinnamon, nutmeg, and ginger can elevate the flavor profile without overpowering the delicate pumpkin taste.
Perfect the Baking Time
The key to a successful pumpkin Tenerina recipe lies in the baking time. Aim for a slightly underbaked center, which will give your cake that coveted fudgy interior. Keep a close eye on your cake during the last few minutes of baking, and remember that it will continue to set as it cools.
Storage Instructions
You can store your Pumpkin Torta Tenerina at room temperature for up to 3 days in a sealed container. You can also freeze it for up to 2 months, and thaw it at room temperature before serving.
Pumpkin Tenerina Cake: A Fall Twist on an Italian Classic. Naturally Gluten-free
Ingredients
- 1 Mantovana Pumpkin You will need 250 g pumpkin pulp, baked in the oven — If you can find Mantovana Pumpkin, try to select a pumpkin with very firm, non-watery flesh.
- 125 g Butter softened at room temperature
- 125 g Sugar
- 3 Eggs
- 2 tablespoons potato starch or all-purpose flour
- 1 sachet Vanilla powder or 1/2 teaspoon ground cinnamon or 2 tablespoons Amaretto liqueur
- 1 pinch salt
- Icing sugar
Instructions
- Preheat the oven to 180 °C and line a medium-sized baking sheet with parchment paper.
- Cut the pumpkin in half and place the two pumpkin halves cut-side down on the prepared baking sheet. Bake for approximately 30 minutes, or until the rind has softened.
- Remove the seeds and separate the flesh from the rind using a spoon, place it in a medium-sized bowl and puree with an immersion blender until smooth. Allow to cool completely. You can prepare the pumpkin puree also the day before.
- Preheat your oven to 170 °C.
- In another bowl, mix the butter and sugar until creamy, then add the egg yolks, mixing well to combine.
- Add 250 g of the pumpkin puree and stir with a spoon. If the pumpkin does not taste very sweet, you can increase the amount of sugar.
- Add the cornstarch, one spoonful at a time, and the vanilla.
- In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form, then gently fold into the pumpkin mixture using an up-and-down motion.
- Line a 24 cm (or 22 cm) springform pan with parchment paper, pour in the pumpkin batter and level it.
- Bake the cake for about 40 minutes. Before removing from oven, test the doneness with a toothpick…the pumpkin cake should be moist and slightly soft in the center, similar to chocolate cake.
- Allow to cool completely, then transfer the cake to a serving plate and dust with powdered sugar before serving.
