Where's Lindsey Dawn Mackenzie Been

I do not know where to start this entry. Possibly at the beginning: the homecoming of nearly 20 kg pumpkin, the variety had not seen in my life.

here to thank Julia and Albert because thanks to them I have "released" to seek and find different recipes that squash is the protagonist, not only in cream or stews.

Nobody better that M ª Dolores to recommend a recipe for pumpkin on his blog is true wonders.

Based on their Coke "escudella" of Ametla Carabassa and I made a tasty cake that disappears at times.

Ingredients:

* 300 gr roasted pumpkin
* 180 gr sugar
* 150 g flour
* 150 g ground almonds
oil * 80 ml
* 3 eggs * 2
white envelopes leavening
* 2 blue envelopes
gasifying pine *

Preparation:

Preheat oven to 180 º C.
Line a cake pan with greaseproof paper, Grease lightly.

Chop the pumpkin and roast in oven until soft, you can also do microwave in segments of 10 minutes, remove all water and drain well.

Beat well the pumpkin with the sugar until we have a fine cream.
Add eggs and oil, beat again.

Add the flour sifted with the leavening of white slip, then the ground almonds and finally the leavening of the blue slip.
Pour batter in pan, cover with pine nuts and a little sugar.
Bake about 40 minutes.

Click a toothpick comes out clean off the oven, in case of missing cooking time is left a little more, covering the top with aluminum foil to avoid burning too much.

By the way, if anyone knows the variety of pumpkin, you are requested to inform me of his name, original area of \u200b\u200bcultivation, etc, etc, etc. ..