This dish is a traditional dessert of the Valencian region in Spain. It is a pumpkin -based cake that is eaten mainly during Holy Week.
 6 Diners |  1h 30m |  Post |  Diverse |
| Ingredients to make Carabassa Arnadi: |
| 1 pumpkin of about 3 kg. 1 kg. Of sugar 375 gr. of almendra flour 4 eggs 1 lemon canela 25 gr. of peeled almond. |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Carabassa Arnadi:
1. the pumpkin is roasted, he peels and his nuggets are removed, leaving it overnight inside a white cloth or escuridera; In this way, as much water as possible is eliminated.
2. Once drained and clean, the sugar is added, mixing both ingredients.
3. Then almond flour is incorporated and then the egg yolk, well beaten, as well as cinnamon powder and the scrape of a lemon.
4. Once all this is mixed, there must be a fine dough, which is deposited in a clay casserole or other container that resists heat, because the cooking time is one and a half to two hours, with very slow fire.
5. At the time of placing the pasta in the container, it is giving the pyramid shape.
6. You can decorate in two different ways: sprinkling on top with sugar, adding half peeled almonds or merengue made of clear snow to the point of snow and two tablespoons of sugar by clear, adding a little burned sugar to give it better flavor .
7. In the first case, it is adorned before entering the cake into the oven.
8. If it is with meringue, it is adorned later, re-introducing it in the oven for a moment.
