Yield: 4 servings
|450 grams||Peeled; seeded and cubed|
|\N \N||; pumpkin 150g/5oz|
|\N \N||Unsalted butter|
|150 grams||Granulated sugar|
|50 grams||Crushed almonds|
|50 grams||Candied citron; finely chopped|
|\N \N||Grated rind of 1 lemon|
|50 grams||Sultanas; soaked in grappa|
|\N \N||; until swollen|
|75 grams||Plain flour|
|1 \N||Heaped tsp baking powder|
|2 \N||Eggs; separated|
|\N \N||Rapeseed oil; for greasing|
|\N \N||Icing sugar; for dusting|
|\N \N||Creme fraiche or mascarpone or vanilla; to serve|
|\N \N||; ice cream|
Preheat the oven to 180C/350F/Gas 4. Place the pumpkin in a pan with the butter and cook for 10-15 minutes until soft. Mash it thoroughly with a pinch of salt. Stir in the sugar, almonds, candied citron and the lemon rind. Drain the sultanas and add, then beat all of this together very thoroughly. Leave to cool a little, then stir in the flour and baking powder and stir until well combined.
Beat the egg yolks until light and foamy and then fold into the flour mixture. Beat the egg whites until stiff, then fold in lightly. Pour the batter (you should have about 1½ litres/2 and a half pints in total) into a 23cm/9in greased and lined, spring bottom cake tin and bake for about 1 hour or until a wooden skewer slid into the centre of the cake comes out clean.
Carefully, turn the cake out on to a cooling rack and dust with icing sugar. Cut into slices and serve with a quenelle of crme fraiche or mascarpone or ice cream. Please note that this is a very moist cake.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.