Pumpkin is present in the Spanish market all year but in autumn and winter it is more popular. This prominence increases mainly during Halloween (or SamaÃn), so desserts with pumpkin are seen everywhere. In Venezuela, pumpkin is called Auyama, it can also be found throughout the year for sale and is usually used a lot in soups, desserts and some traditional dishes. The auyama or pumpkin, prepared in desserts is versatile, light and nutritious. Perfect to give a special touch to any sweet table! In recipes, we praise the versatility of the pumpkin by proposing an easy, traditional and very tasty preparation, we show you how to make cake of pumpkin and nuts. A texture contrast!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make pumpkin cake and nuts: |
| 250 grams of pumpkin 200 grams of flour 200 grams of brown sugar 1 tablespoon of bakers yeast 3 eggs ½ cup olive oil 1 handful of peeled nuts, to taste 1 pinch of cinnamon (optional) 1 lemon (skin zest) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make pumpkin cake and nuts:
1. Wash the pumpkin very well. Clean its interior, removing hairs and seeds. Discard the hairs and reserve the seeds to decorate. Cut the pulp into medium pieces and reserve.
Trick: You can take advantage of absolutely everything from this vegetable.
2. You can cook the steamed Auyama, boiled or roasted in the oven. On this occasion I chose to steamed it. Whatever the chosen option, you will know that this vegetable is ready when the click and logging gently cross. Remember, the smaller the pumpkin pieces, the faster it is cooked. If you boil the pumpkin you must drain it very well, but will change the proportions of the recipe for excess moisture.
Trick: When baked pumpkin handles, its flavor is much more intense.
3. Crush the pumpkin very well until you get a soft but consistent puree. Booking.
4. Deposit within a large bowl the dry ingredients, except cinnamon. Shake first and then mix very well until they are a single flour. Booking.
Trick: A Royal yeast envelope is equivalent to 16 grams, that is, 1 full soup tablespoon.
5. In another container, beat the eggs and add the brown sugar slowly. The final consistency must be creamy.
6. Add the oil, little by little. Remove very well until a couple consistency.
7. Continue beating while you add the puree. Remove until the mass of the spongy pumpkin cake is homogeneous.
8. Step followed, sift the dry ingredients while you incorporate them gradually. Remove very well to prevent lumps from being formed.
9. Add the cinnamon and zest of the lemon skin, continue mixing until they integrate completely. The lemon skin and cinnamon zest are optional but give a special touch to the pumpkin cake and nuts.
Trick: It is better to add the cinnamon at the end, so it remains more aromatic.
10. Finally, add a handful of flour-past nuts, so you avoid sinking.
11. Bake time! Kitchen for approximately 35-40 minutes at 180 ºC. You will know that the pumpkin cake and nuts is baked when by clicking with a stick it comes out clean. After that time, let the cake refresh before unmolding it. Then, place it on a grid until it cools.
Trick: Remember to grease and flour the mold previously. Avoid opening the oven during the first 30 minutes.
12. The pumpkin cake and nuts is magnificent for its contrast of textures and divine flavor. This spongy dessert surprises you with crispy nuts of nuts, breaking the monotony of a single texture. This cake is very aromatic thanks to the combination of pumpkin, cinnamon and brown sugar. Flavor? The aroma is the prelude to the tasting. To decorate I decided to toast and specify the pumpkin seeds that I reserved. These seeds know delicious and give a special touch to the dessert. Do not stop trying this pumpkin puree recipe or this auyama cake another day. This dessert is ideal for snack and combines perfectly with chocolate, coffee or tea. What do you expect to try it? ! It will surely be delicious. Remember to immortalize your culinary creation with a photo and share it with us.
