Pumpkin and Almond Cake from Sifnos

Name: Pumpkin and Almond Cake from Sifnos (Kolokythopita tis Sifnou)
Cuisine: Greek
Ingredients: ½ teaspoon ground cloves; 1½ teaspoons ground cinnamon; 3–4 tablespoons brandy; freshly ground black pepper; 4 tablespoons honey, preferably thyme honey; 4 tablespoons honey, preferably thyme honey; 1 cup Zante currants; 1½ cups coarsely chopped almonds; 1½ cups fine semolina; ½ cup olive oil; 2 large eggs; 1 tablespoon baking powder; 2 cups grated raw pumpkin plus 1 sweet potato, baked, peeled and mashed, or 2 cups grated calabaza squash; 2 cups grated raw pumpkin plus 1 sweet potato, baked, peeled and mashed, or 2 cups grated calabaza squash; ½ cup sugar; 2 cups grated raw pumpkin plus 1 sweet potato, baked, peeled and mashed, or 2 cups grated calabaza squash

Kolokythopita tis Sifnou

Preparation info

Makes
one
13-x-9 inch cake

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

MOIST and fruity, this cake is easy to make. Because the pumpkin is mixed into the batter raw, the flavor is nicely discernible. I found the recipe in Eleni Troullou’s book Delicacies from Sifnos. The cake is excellent with coffee or tea, or you can serve it with yogurt or ice cream.

Ingredients

2 cups grated raw pumpkin plus 1 sweet potato, baked, peeled and mashed, or 2 cups grated <

Europe
Greece
Cake
Dessert
Vegetarian
Baking

Method

In a large bowl, toss the pumpkin and sweet potato or squash with the sugar and let stand for 15 minutes.

Preheat the oven to 400°F. Brush a 13-x-9-inch baking pan generously with some of the oil.

In a small bowl, combine the semolina and baking powder. Add to the pumpk

Ingredients

Method

Photos