Title: Pumpkin Cake
Categories: Cake Italian
Yield: 1 Servings

1	lb	Pumpkin; skin and seeds removed
1/4	c	Butter
3/4	c	Flour
3		Eggs; separated
1	pk	Yeast; dry
1		Lemon; zest only, grated
3/4	c	Sugar
3	oz	Almonds; blanched, very finely chopped
2	oz	Golden raisins; soaked
- T	orta	di Zucca -

In a saucepan, cook the pumpkin pulp and 2 tablespoons of the butter over low heat, stirring all the while. ( until pumpkin is tender). Remove the pan from the heat. Scrape the pumpkin into a blender and add the flour, egg yolks, yeast lemon zest, sugar and almonds. Blend thoroughly. Beat the eggwhites until stiff. Add the raisins and the eggwhites. Butter a 9 inch cake pan and sprinkle with flour. Spoon the batter into the pan and smooth the top. Bake in a preheated 350 degree F. oven for about 45 minutes, until a wooden skewer inserted in the center comes out dry. Turn out, leave to cool, and serve. This dessert is from the Emilia region, and may also be enriched by using crumbled amaretti biscuits instead of the bread crumbs.

Source: The History of Italian Cooking

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