Pumpkin Cake with Amaretto Ice Cream Santa Clara ®

Santa Clara ®
This is one of the easiest and tastiest cakes out there, and if you combine it with the flavor of amaretto ice cream, even better. Delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • ice cream, Amaretto with Almonds Santa Clara®
  • 1 3/4 cups wheat flour
  • 1 stick unsalted butter
  • 1/4 teaspoons salt
  • 1 teaspoon nutmeg powder
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla essence
  • 2 teaspoons baking powder
  • 1/2 cups unsalted butter, at room temperature
  • 1/2 cups icing sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons cow's milk
  • 1/2 teaspoons vanilla essence
Preparation
1h
0 mins
Medium
  • Sift flour, baking powder, and baking soda in a bowl. Add cinnamon, nutmeg, and salt.
  • Cream the stick of butter in the mixer, then add the sugar and continue beating.
  • Break 3 eggs into the mixer, and pour in the vanilla extract.
  • Gradually add the dry ingredients while continuing to beat.
  • Finally, add the pumpkin puree, mixing until you obtain a thick batter.
  • Spray oil or grease a mold with butter and a little flour.
  • Pour the mixture into the mold, tap to remove air from the cake.
  • Bake at 180°C for 30 minutes or until a toothpick inserted comes out clean.
  • For the maple frosting: Melt the butter in a saucepan.
  • Place powdered sugar in a bowl along with milk, maple syrup, and vanilla extract. Whisk until you get a glaze.
  • Incorporate the warm melted butter while stirring continuously.
  • Cut circles from the cake using a cookie cutter. Stack them in a tower spreading frosting between layers.
  • Finish with a scoop of amaretto and almond ice cream in the center of the cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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