Yellow Pumpkin Cake

Ingredients

• 1 kg yellow pumpkin (winter squash)
• 100 g sweet almonds
• 100 g sugar
• 30 g butter
• 30 g breadcrumbs
• 1/2 litre milk
• 3 eggs
• 1 pinch salt
• powdered cinnamon

Instructions

1. Peel, grate and squeeze the pumpkin dry (1 kg reduces to ~300 g); boil it in the milk 25-40 minutes.
2. Pound almonds with sugar; add all ingredients except eggs to the cooked pumpkin.
3. Add the eggs once cold, then bake as for the Ricotta Cake (No. 639).