Cake with pumpkin, wine and almonds

Submitted by enr on 21 Aug 2010
400 g pumpkin, sweet variety
200 ml white wine, sweet
1 tbsp grated ginger
rind of half an orange, grated
pinch of cinnamon
3 eggs
100 g sugar
250 ml cream
# For the base:
250 g biscuit
50 g almonds, finely ground
100 g sugar
150 g butter, melted
# For sprinkling:
almonds, grated or sliced ​​
Cake with pumpkin, wine and almonds
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Pumpkin cut into cubes and cooked in white wine with ginger, orange peel and cinnamon. Once soft drain, pureeing and leave to cool. Heat the oven to 220 C. The base: Suharto is ground finely and mix with the ground almonds, sugar and melted butter. Kneads dough, which is spread in the form of flexible edge (28 cm) and pressed firmly on bottom and sides. Bake for 10 minutes. After removal of the oven is reduced to 160 C. The base is allowed to cool. filling: Beat foam eggs, sugar and cream. They add pureed pumpkin and mix well. The filling is poured over baked base and sprinkle with almonds. Bake for 50 minutes and then the oven was switched off and the cake was left for a further 20 minutes therein. Serve sprinkled with powdered sugar, warm or cold with whipped cream. * Pay attention to the quantities of sugar - if a little about your taste, increase discretion. * Who prefers can not drain the pumpkin, and when cooked in wine, everything is pureed directly into the pot and continue to boil until the sauce thickens obtained much. Then leave to cool and worked on the recipe.
2 users
21 Aug 2010


Ive, that I have not tried, but it sounds good:-)

Yes, I like it.Will try.

I like. Until now I have not done such a cake and interest will try.

And I have not eaten a similar cake, waiting to come season pumpkins and do it. Looks like a bit of chiyzkeiy and a bit of cream caramel. For chiyzkeiyk however lacks curd, cream caramel - hard candy;-)

cake became very very tasty. Smelled so nice that we did not have patience and it started still warm. With the quantity of sugar indicated in his recipe becomes satisfied sweet.

Leleeee how appetizing it looks! You have to try it myself. I am very glad that the recipe was successful.

Slightly pregorih marshes and became more friable, but the cake again to eat it with pleasure.

I replaced the almonds with walnuts and marsh with biscuits. Very favorite cake!

cake is great! Quite different is the pumpkin pie or cheesecake I have ever done and tried. Cream becomes very fluffy and light and fragrant!

Gerganche, this is one of the few recipes that I posted, and I have not tried! Once someone was looking for recipes with pumpkin and dig and I was transferred. Increasingly convinced that omission. But ... I forget. Have to say somewhere. Glad you liked it! Thank you for the nice comment!