FOR THE FILLING
500gr. of yellow pumpkin
a knob of butter
500 gr. of sugar
400 gr. of stoned prunes
grated lemon rind
FOR THE PASTRY
150 gr. of caster sugar
400 gr. of flour
3 g of well powdered bicarbonate
a glass of white wine Langhe Arneis
a glass of olive oil
a pinch of salt
brown sugar to be sprinkled over cake
Put the finely chopped yellow pumpkin, butter, sugar and a lemon grated rind in a pan. Cook gently for ten minutes stirring every now and then. Add the stoned prunes after leaving them in cold water for 2 hours and complete cooking with another 10 minutes. While this kind of jam cools, make the dough: mix flour with a pinch of salt, bicarbonate, sugar, oil and wine. You will get a thick dough. Butter a loose bottomed cake tin and sprinkle it with flour, then spoon and level the dough (5mm) and make edges. Add the marmalade, level it with a spoon and cover it with the remaining dough. Bake in moderate oven (150° – 160°) for 45 minutes.
Dust the cake with brown sugar 5 minutes before it is completely baked.
“…this cake must absolutely be served slightly warm to preserve its fragrance. It can be thoroughly enjoyed if matched with “passito” wine.”
MOSCATO D’ASTI 2020 CRISTINA ASCHERI