Tag Archives: pumpkin

Veneto in the USA + A Recipe for Pumpkin Rice Soup

Pumpkin Rice Soup

I earnestly thought that this day was never going to come.  And then, just like that, I flipped the page of my planner and there it is, a scribbled note on November 28th reminding me that yes, the day has indeed finally come: US Publication Day. I can hardly believe it. It was a long sailing, I know it was. Those of you who had to wait so long to put your hands on a copy: I can’t thank you enough for your patience. I hope you think it was worth the wait.

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Pumpkin Olive Oil Chocolate Cake

Pumpkin Chocolate Olive Oil Cake

I’m writing about this lovely pumpkin olive oil chocolate cake from my new kitchen in London. Now, if I lift my head from the computer screen and glimpse at the little back garden just outside the kitchen door I see a quintessentially English photogram. The weather is cloudy, a bit gloomy, chilly but not cold. There’s a mild wind that makes the vine growing along the wooden fence bounce and dance – a slow waltz, maybe. Earlier I saw a squirrel jumping over onto our portion of pebbles. I suspect it’s hiding its acorns in our yard, but I might need to investigate further.

It feels good to be here. This autumn feeling has a soothing effect on me – it slows my pace, makes me more focused. I have skipped this season twice this year. Now I realise that I missed wishing for the comfort of a woollen blanket, of a pot of stew bubbling on the stove for the good part of an afternoon. I now have many such days to look forward to here. Which is why, so as not to arrive unprepared, with me I brought a few recipes to match the spirit of the upcoming season. Long braises and spiced cakes I am eager to try.

But first, this cake.

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Flourless Pumpkin Cake

Far from being a modern take on pumpkin pie, this is a cake that dates back to the end of the 1800s.

The recipe is included with the name of Torta di Zucca Gialla in Italian food bible “Science in the Kitchen and the Art of Eating Well” by Artusi. The cake, it turns out, has the marvellous, moist texture of pumpkin pie filling. When you eat it, it feels like biting into a creamy, smooth crustless pumpkin pie, except here the flavour and texture of the pumpkin truly takes centre stage, with cinnamon only playing a supporting role. What holds it together is a dash of almond meal, which helps keeping the texture on the soft, moist side.

To make it less wet, I upped the almond meal game a bit, and included the smallest amount of cornstarch to help with excess moisture (the original recipe calls for breadcrumbs). However, if pumpkin pie filling is your thing, leave the cornstarch/breadcrumbs out altogether to enjoy this creamy delight in its purest form.

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