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torta light alla zucca con pochi ingredienti

Lifestyle

Torta light alla zucca con pochi ingredienti!

Oggi mi son svegliata con la voglia di preparare una torta leggera da offrire ai miei bambini per merenda. Visto che l’autunno è entrato nelle nostre case gia’ da un po’ ho pensato di realizzare una torta alla zucca light con pochi ingredienti e vi spiego subito il perché…

Essendo io una persona golosa (ma a dieta) non volevo che la torta fosse troppo carica di calorie. Uno dei problemi che mi ha sempre limitato in cucina è la lista degli ingredienti di molte ricette! Quando inizio a leggerle (e ho già la sensazione addosso di non aver tutto l’occorrente in dispensa) mi scoraggio e finisco per non fare nulla per paura di non aver quel qualcosa di fondamentale per la riuscita del dolce stesso!

Qui in realtà le uniche due cose che dovreste avere per la riuscita di questa torta sono: la zucca e del lievito. Il resto son sicura che lo avete già in dispensa!

PErchè prediligere la stagionalità a tavola?

Prediligere frutta e ortaggi stagionali è una piccola scelta ecosostenibile. Gli ortaggi di stagione infatti raggiungono la maturazione secondo i tempi della natura e non subiscono forzature chimiche. Inoltre si può’ fare una spesa a km0 andando ad aiutare i produttori locali ed evitando così la parte inquinante sull’ambiente che deriva dai lunghi trasporti.

Zucca delicata

curiosità nutrizionali sulla zucca

La zucca è un alimento particolarmente indicato per chi è in regime nutrizionale controllato grazie al suo basso contenuto calorico. E’ naturalmente ricca di calcio, magnesio, potassio, ferro, vitamina A e vitamina E. Contiene amminoacidi e una discreta quantità di fibre. Le vengono attribuite proprietà calmanti e diuretiche.

Lista ingredienti torta alla zucca
LIsta ingredienti torta alla zucca.

lista ingredienti

200 gr. di zucca pulita

50 gr. olio di semi

140 gr. zucchero semolato (o canna grezzo)

200 gr. farina 00

2 uova

1 cucchiaino di cannella

1/2 bustina di lievito per dolci

zucchero a velo q.b. per decorare

procedimento senza bimby

Per il procedimento io ho usato il Bimby ma si può’ fare tranquillamente anche con delle fruste o a mano (a seconda del grado di abilità individuale nell’impastare)!

Per prima cosa ho pulito la zucca, rimuovendo la parte interna, ho tolto la buccia e l’ho tagliata a fettine non troppo sottili. Poi ho acceso il forno (programma statico) a 180 C in modo da averlo preriscaldato e ho infornato la mia teglia di zucca per  per  40 minuti circa.

Ora se si vuole procedere manualmente occorrerà ridurre in poltiglia la zucca con una forchetta o con il minipimer. A questo punto si aggiungeranno lo zucchero, le uova, l’olio e la farina e si farà legare l’impasto. Dopo qualche minuto bisognerà invece andare ad aggiungere un cucchiaino di cannella ed il lievito. Si continuerà allo stesso modo amalgamando bene l’impasto.

Arrivati fin qui non resterà che imburrare e infarinare lo stampo, versarci dentro il nostro impasto ed infornare la nostra torta per 40 minuti a 180 gradi (io ho usato anche qui il programma statico). Per verificare la cottura si può sempre effettuare la prova dello stuzzicadenti.

Una volta sfornato si lascerà raffreddare per cospargere poi la nostra torta di zucchero a velo.

procedimento col bimby

Una volta pulita la zucca e ridotta a fettine non troppo sottili cuocerla in forno preriscaldato (programma statico) per 40 minuti circa a 180°.

Appena la zucca si sarà raffreddata inserirla nel boccale per ridurla in poltiglia (all’incirca 7 secondi a velocità 7).

Portarla sul fondo e aggiungere lo zucchero, l’olio, la farina e le uova, azionare quindi il Bimby a velocità 4 per 2 minuti.

A seguire aggiungere lievito e cannella: velocità 4 30 secondi.

L’impasto, ora pronto per essere versato nello stampo (precedentemente imburrato e infarinato), verrà cosi’ infornato a 180°C per 40 min. circa.

Una volta sfornato si lascia raffreddare per poi concludere con una spolverata di zucchero a velo.

Torta alla zucca con pochi ingredienti
Risultato finale!

 

cose da sapere prima di mettersi all’opera

Io ho preso un tipo di zucca, la DELICA, molto asciutta pero’ dolce e saporita. La sua scarsa componente acquosa ha reso l’impasto bello denso. Questo ha comportato una lievitazione non troppo spinta per cui la torta è venuta bassa. Cio’ nonostante il sapore è ottimo e ai bambini è piaciuta, nonostante l’ingrediente segreto: la zucca!

La ricetta l’ho trovata qui, ho solo modificato la temperatura del forno portandola da 200 a 180 °.

La casa in questa giornata grigia e piovosa si è riempita di colore, calore e sapore e si è tinta d’autunno!

 

 

 

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