Title: Bolinhos De Jerimu De Viana / Pumpkin Cakes [Ttop]
Categories: Portugese Cake Holiday
Yield: 24 Servings

280	g	Pumpkin puree
450	g	Sugar, granulated
4		Eggs
1	tb	Flour
1		Cinnamon stick
1/2	ts	Salt
		Oil, for deep-frying

Cook some peeled pumpkin, drain thoroughly, pat dry with a cloth and puree it, weighing enough for the recipe. You can use any left-over puree in vegetable soups. Mix the pumpkin puree with the flour, salt and eggs and beat very well, until fluffy. With the help of two dessertspoons, shape the cakes and go on placing them in the hot oil. Fry until golden brown, turning once. As they dry, put them aside. When they are all ready, make a syrup with the sugar and a little water to melt it, boiling with the cinnamon for one minute. Remove the cinnamon, place the cakes in the syrup and bring again to simmering point for a minute.

Drain the cakes with a slotted spoon and put them in a serving bowl, until cold. If there is any syrup left, pour it over the cakes afterwards, to keep them moist. They are better after a few days, so if you are preparing them for Christmas, make them the week before.

Makes 24 bolinhos.

VARIATION: Same as before, but omitting the syrup and sprinkling the cakes very liberally with a mixture of sugar and cinnamon.

from THE TASTE OF PORTUGAL by EDITE VIEIRA typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-17-98 (09:29) Doc's Place Bbs Online. (280) Cooking

previous

next