900 g of finely chopped pumpkin
100 g of butter
200 g of sugar
200 g of ground almonds
6 eggs
50 ml of rum
200 g of all-purpose flour
2 tablespoons (tablespoon) of active dry yeast
900 g of finely chopped pumpkin
100 g of butter
200 g of sugar
200 g of ground almonds
6 eggs
50 ml of rum
200 g of all-purpose flour
2 tablespoons (tablespoon) of active dry yeast
Sauté the pumpkin with sugar and butter over low heat, until it starts to soften
Add the almonds and mix for five more minutes
Remove from heat and let cool
Add the rum and eggs, one at a time
With the help of a spoon, incorporate the flour and yeast, mixing carefully until well combined
Pour into a greased pan and let it bake in a medium oven for approximately 30 minutes, or until you notice that the center is firm
Let it cool and refrigerate before serving
