640. Torta di Zucca Gialla

Name: Torta di Zucca Gialla (Pumpkin Cake)
Ingredients: 1 kilogram (about 2 pounds) of pumpkin; a dash of ground cinnamon; 100 grams (about 3-½ ounces) of sweet almonds; 100 grams (about 3-½ ounces) of sugar; 3 eggs; a pinch of salt; ½ liter (about ½ a quart) of milk; 30 grams (about 1 ounce) of bread crumbs; 30 grams (about 1 ounce) of butter

Pumpkin Cake

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

This cake is made in autumn or winter, when greengrocers have pumpkins for sale.

Ingredients

1 kilogram (about 2 pounds) of pumpkin
100 grams (about 3-½

Cake
Autumn
Vegetarian

Method

Peel the pumpkin, remove the tough filaments on the surface and grate over a kitchen towel. Pick up the towel by the four corners and squeeze tightly until you have removed most of the water in the pumpkin. The kilogram of pumpkin should be reduced to about 300 grams (about 10-½ ounces) in weight. Empty the contents into a pot and boil in the milk until done. This should take about 25 to 40 min