Bizcocho de calabaza (Pumpkin cake)

Bizcocho de calabaza (Pumpkin cake)

Continuing with the seasonal recipes from the Mercado de La Laguna (La Laguna Municipal Market) (Via La Laguna Ahora), in October pumpkin season begins. The market's greengrocers are filled with this vegetable in various shapes, colors and sizes, one of the best known and most consumed being the typical round, flattened and orange pumpkin, symbol of a very autumnal festival; Halloween, All Saints and Day of the Dead. Pumpkin pulp has many uses in the kitchen. Despite being vegetables, they are not only used in savory dishes, the texture and sweet touch of the flesh of the pumpkin, makes it also used, as with carrots, to make cakes and all kind of sweets and desserts. 

Ingredients:

1 1/2 kg pumpkin
1 teaspoon of salt
2 cinnamon sticks
1 small can of condensed milk
1 can of normal milk (measure with the condensed milk can)
1 can of sugar (ditto above)
1 can of normal flour (ditto above)
less than half of the can of refined oil
1 sachet of yeast
4 eggs
1 lemon
1 tablespoon butter
flour for the mold, icing sugar to decorate.

Method: 

Cook the pumpkin with the salt and cinnamon until it is soft. Drain it well, remove the skin and reserve the flesh.

Grate the lemon and reserve. Mix the condensed milk, the normal milk, the sugar, the flour together with the yeast. Add the eggs one at a time, continuing to beat. Add the lemon zest and the crushed pumpkin. Mix everything together well.

Spread a baking pan with butter and sprinkle with flour. Pour the mixture into the container and bake in the oven, preheated, at 160º, for an hour. 

When cool, sprinkle with icing sugar.

Recetas típicas del Día de Todos los Santos: Bizcocho de calabaza