Pumpkin cake (Mesturet)

For a 25cm cake:

• 500g baked and drained pumpkin' flesh
• 1 cup of sugar(100g)
• 0,5 cup plain flour(100g)
• 0,4 cup of corn flour(80g)
• 0,25 cup of softened butter(50g)
• 1 lemon zest
• 1 tbsp rum
• 22cm-25cm cake tin

A dense cake with a mysterious slightly orange flavor.

1. Peel and de-seed the pumpkin, cut the flesh into dice and cook with a little water for 10 minutes, stirring every so often. Drain for a night. The resulting liquid can be used for soup.
2. Pre-heat oven to 338 F. Butter and flour the tin.
3. Put the flesh through a blender, then add the remaining ingredients and stir using a spatula. The dough should be smooth and soft.
4. Turn into tin, sprinkle with crystallised sugar and cook for about 1 hour.
5. Once the cake has cooled, cut into triangles.

Bon appétit !

Look at the recipe of Pineapple and Pumpkin Tart.