Mixture:
3 cups of pumpkin puree
3 eggs
3/4 cup (challah) of oil
2 tablespoons of ground cinnamon
2 cups of all-purpose flour
1 tablespoon of active dry yeast
100 g of raisins.
Custard:
Juice from 2 oranges
1 tablespoon of ground cinnamon
Allspice to taste
Mixture:
3 cups of pumpkin puree
3 eggs
3/4 cup (challah) of oil
2 tablespoons of ground cinnamon
2 cups of all-purpose flour
1 tablespoon of active dry yeast
100 g of raisins.
Custard:
Juice from 2 oranges
1 tablespoon of ground cinnamon
Allspice to taste
Mixture:
Preheat the oven to 180°C (350°F)
Wash and peel the pumpkin, reserve separately the rind and pulp
Put the rinds in a blender with the eggs, oil, cinnamon, allspice, and yeast
Blend until smooth
Transfer to a bowl and add sifted flour, chopped pumpkin pulp, and raisins
Mix well
Grease a bundt pan and dust it with flour
Pour the batter into the prepared pan
Bake for approximately one hour or until a toothpick inserted comes out clean
Custard:
Mix all ingredients and spread over the top of the warm cake
Serve warm.
