Pumpkin Tenerina Cake

Name: Pumpkin Tenerina Cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10
Ingredients: Delica pumpkin to clean 2.2 lbs; Powdered sugar 1 cup; Butter soft 7 tbsp; Potato starch 0.3 cup; Eggs about 4 7 oz; Vanilla bean ½; Powdered sugar to taste

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195

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 195
Carbohydrates g 22.3
of which sugars g 17.8
Protein g 3.5
Fats g 10.2
of which saturated fat g 5.55
Fiber g 0.4
Cholesterol mg 99
Sodium mg 30

Difficulty: Easy
Prep time: 25 min
Cook time: 1 h 10 min
Serving: 10
Cost: Low

PRESENTATION

Recipe by
Leyla Farella

Torta tenerina—a treat right from Ferrara in the heart of Emilia-Romagna, Italy. This Italian pumpkin cake version? Oh, it adds such a cozy autumn twist. Imagine a cake with a moist, almost fudgy center and a thin, tender crust. Super tasty. That’s what makes this dessert popular. Here’s the thing: roasted pumpkin gets blended into the batter, bringing a gentle sweetness that really sets it apart from the usual chocolate version.

The best part? It’s a gluten-free pumpkin cake, perfect for those dodging flour. No one misses out. Really, everyone can enjoy a slice. It’s the kind of cake that’s low, soft, and full of that comforting vibe. And as the weather cools down, it’s exactly what you crave. In Ferrara, this cake shouts autumn’s arrival. Plus, with pumpkin added, it’s even more perfect for sharing on a cozy afternoon.

Across Emilia-Romagna, you’ll find all sorts of creative twists on the classic torta tenerina. Some stick to pure chocolate, but others get adventurous—think white chocolate, a hint of coffee, or even raspberries for a tangy kick. And honestly, the pumpkin version shines because it uses natural pumpkin puree. And guess what? That gives you a super moist crumb without any flour. So... It’s often called a flourless pumpkin cake—practically melts in your mouth. Many folks love dusting the top with powdered sugar. It creates such a lovely contrast to the golden orange inside.

This tender pumpkin cake isn’t too heavy. Really special. It works for a holiday meal or a weekend hangout. Whether you stick to the pumpkin cake recipe or add your own twist, it’s one of those desserts that just brings everyone together. Slice it up, grab a cup of coffee, and you know what? You’re enjoying autumn straight from Ferrara. Simple, warm, and full of genuine Italian tradition. With each bite, you’re getting a piece of Ferrara’s rich culinary heritage. So so memorable. You’ll love it.

INGREDIENTS

195

Calories per serving

Ingredients for a 9-inch mold: Delica pumpkin 2.2 lbs (1 kg) - to clean; Powdered sugar 1 cup (120 g); Butter 7 tbsp (100 g) - soft; Potato starch 0.3 cup (40 g); Eggs 7 oz (200 g) - about 4; Vanilla bean ½

for decoration: Powdered sugar to taste

Preparation

How to prepare Pumpkin Tenerina Cake

To prepare the pumpkin tenerina cake, first take care of cleaning the pumpkin: remove the seeds 1, cut it into slices 2 and remove the skin 3. You will need 1 lb of cleaned pumpkin.

Place the pumpkin slices on a baking sheet lined with parchment paper 4 and bake in a preheated static oven at 350°F for 35 minutes 5. Once ready, transfer it to a plate and mash it with the prongs of a fork 6,

to obtain a puree 7. You should get about 1 cup that you will set aside (if you have leftover puree you can use it to enrich a vegetable soup or a stew). Separate the yolks from the whites and whip the egg whites 8 until stiff peaks form 9, without adding anything. Set aside.

In another bowl, add the softened butter along with the powdered sugar 10 and beat with an electric mixer 10. Add 1 yolk at a time 12

and work the mixture 13 until it is well absorbed before adding the next one. You should obtain a well-whipped mass 14. At this point, scrape the seeds from the half vanilla pod 15

and add them to the mixture 16. Mix with the mixer 17 and add the pumpkin pulp 18.

Blend with the mixer 19. Then add the cornstarch 20 and mix with a spatula. Finally, gently incorporate the stiff egg whites little by little 21,

folding from the bottom to the top to keep the batter light and airy 22. Line a 9-inch springform pan with parchment paper and pour the batter inside 23. Smooth it out well 34

and bake in a preheated static oven at 340°F for 35 minutes. Do the toothpick test before removing the cake from the oven 25. Once ready and cooled, remove it from the mold and dust it with powdered sugar 26 before serving 27.