The pumpkins are for autumn and but we can freeze them roasted to prepare rich desserts with them all year. Coca de Pumpa or Coca de Carabassa is very typical of the Spanish Levante area and this time we learn to prepare it in recipes. With this tender mass, we have a spongy and very soft pumpkin coca with a delicious flavor to this Fruit and cinnamon … A wonder! Take good note, get into flours and surprise at home with this exquisiteness. If you are looking for more dessert ideas in my blog target = _blank rel = nofollowlos sweet secrets of cuca I am waiting for you.
| 🚻 16 Diners | 🕘 45m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make pumpkin londa: |
| 500 grams of roasted pumpkin 5 eggs 100 milliliters of extra virgin 250 grams of white sugar 3 envelopes of soda for pastry 500 grams of flour for pastry 4 tablespoons of sugar to sprinkle (glas) 1 1 tablespoon of cinnamon powder to sprinkle 1 butter nut to spread the mold |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make pumpkin londa:
1. In a very wide bowl we put the roasted pumpkin slightly chafada with a fork, eggs, oil and sugar and beat until a homogeneous dough is obtained. Then, add the three soda envelopes and mix. We will see how our dough of the Valencian pumpkin cake rises and sponges.
2. We incorporate the flour and mix carefully trying that the dough is not excessively dropped. We spread the mold that we are going to use or lined it with baking paper and pouring the dough inside the mold.
Trick: the mold that is normally used for this preparation is called
3. In a bowl we put the sugar and cinnamon powder, mix well and with the help of a teaspoon we sprinkle throughout the surface of the pumpkin coca.
4. We introduce the mold in the preheated oven at 180 ºC and bake for about 30 minutes or until when clicking with a wooden stick in the center of the Coca de Carabassa, it comes out clean.
5. We let the pumpkin londa coca with the oven door a few minutes, take out, unmold and let cool on a rack.
