Photo: Toa Heftiba
Estimated Nutrition (whole recipe, rough)
1113
Calories
33g
Protein
47g
Fat
135g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup plus 1 tablespoon unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, divided, plus more for foil
- 1 large egg
- 2 tablespoons mild-flavored (light) molasses
- 1 1/2 teaspoons finely grated peeled ginger
- 1/4 cup (packed) dark brown sugar
- 2 1/2 cups whole-milk ricotta
- 1/2 cup plus 1 tablespoon mascarpone
- 1/3 cup sugar
- 4 large egg yolks
- 2 large eggs
- 3/4 teaspoon kosher salt, divided
- 1 cup canned pure pumpkin purée
- 1/4 cup (packed) dark brown sugar
- 1/4 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- A 9"-diameter springform pan; 18"-wide heavy-duty foil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes