Very soft pumpkin, almond and orange ring cakes

I grind the almonds in a processor, or use almond flour, and set aside. I put diced raw pumpkin and oil in the processor.

I add the milk; the original suggests almond milk for people with an intolerance.

I blend to a cream.

I separate the yolks and whites into two bowls and beat the yolks with 90 g of sugar until thick and frothy.

I add the pumpkin purée, candied orange or grated zest, and orange liqueur.

I add the flour sifted with baking powder and continue beating.

I add the almond flour.

I beat the whites with the remaining sugar and fold into the pumpkin mixture with a spatula.

I divide the mixture between 8 oiled and floured ring moulds.

I bake at 175°C for about 20 minutes. Check with a skewer: it should come out dry. I let them cool slightly, then carefully remove from the moulds; they are very soft.

I dust with icing sugar.