Halloween is just around the corner! What could be better than to prepare a delicious pumpkin cake for the event? Along with the whitches and ghosts, it completes the Halloween festivities with the children.
The pumpkin almond cake is popular in the Lake Garda region, up to the border of the province of Mantua.
- 450 g* shortcrust pastry
- 300 g pumpkin flesh
- 100 g chopped almonds
- 2.5 dl milk
- 30 g butter
- 2 eggs
- 2 Tbs honey
- 1 Tbs brown sugar
- butter and flour
Clean the pumpkin, then dice the pumpkin flesh and cook for roughly 20 min. with the milk, the butter and the honey. When the mixture is soft, pureé in a blender until there are no lumps left. Allow to cool for at least ten minutes, then add the beaten eggs and 1 tablespoon of brown sugar.
Grease and flour the baking tray before adding the shortpastry. Bake at 200 degrees for 15 minutes. Then take the baking tray out of the oven, add the pumpkin mixture and bake for an additional 35 minutes at 180 degrees.
When the cake is ready, sprinkle it with finely chopped almonds !
* 1g = 0.035 ounces