pumpkin cake

Ingredients

1 ½ kilo of pumpkin

½ kilo-rising flour

2 cups sugar

3 eggs

5 tablespoons margarine

1 cup milk

1 teaspoon vanilla extract

Preparation

Preheat oven to 170 ° C; Grease and flour pan.

In a heatproof bowl, place the entire Fondito squash with water and bake until tender. Once the soft consistency, remove from oven and mix with two tablespoons of butter to a puree.

Separately, beat butter with sugar until it whitens and cream and sugar evenly mixed. Add the eggs one by one beating well to form a homogeneous mixture; add the vanilla essence.

Add the flour alternating with milk and mixing in surrounding form with a wooden spoon (not whisk) until incorporate all ingredients.

Add the pumpkin puree and mix with encircling movements.

Pour into the pan and bake at 325 for 1 hour or until toothpick in center comes out clean.

Neapolitan sauce

Ingredients

6 tomatoes

1 onion

3 cloves garlic

1 carrot

paprika 1/2

Olive oil (for fry)

preparation

 

Peel the garlic and tomatoes and chop finely.

 

Cutting, as small onion, paprika and carrot can be.

 

Saute onions in olive oil; when they are beginning to transparent add the garlic.

 

Once look translucent, add the paprika and continue sofríedo, stirring constantly.

 

Add the chopped tomatoes and simmer until reduced. Add the carrot, that will serve to clarify the acidity of the tomato (some replaces it with a spoonful of sugar).

 

If a body fluid desired, you can stop by the processor or liquefy the tomatoes.