Yellow Pumpkin Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kg yellow pumpkin (winter squash)
- g sweet almonds
- g sugar
- g butter
- g breadcrumbs
- litre milk
- eggs
- pinch salt
- powdered cinnamon
Instructions
- Peel, grate and squeeze the pumpkin dry (1 kg reduces to ~300 g); boil it in the milk 25-40 minutes.
- Pound almonds with sugar; add all ingredients except eggs to the cooked pumpkin.
- Add the eggs once cold, then bake as for the Ricotta Cake (No. 639).