Almond and white pumpkin cake

A community recipe by Ebatista

Not tested or verified by Nigella.com

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Introduction

This a cake done many years ago in the nuns monasteries in Portugal. Is a recipe from the south of Portugal where the white pumpkin is used regularly in sweets and cakes.

Almond and white pumpkin cake — Ebatista

Ingredients

Serves: 8

250 grams almonds flour
250 grams sugar
125 grams white pumpkin jam (spaghetti squash)
6 eggs
10 grams powder sugar

Method

Almond and white pumpkin cake is a community recipe submitted by Ebatista and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease a round pan with butter and place parchment paper.
Beat the egg whites and set aside.
Then beat the egg yolks with the sugar until you get a fluffy preparation.
Add the almond flour and the white pumpkin jam.
Finally wrap with the egg whites.
Pour the dough into the pan and bake 40 min at 180ºC. Unmold and sprinkle with powdered sugar.