Carabassa Arnadi (pumkin Arnad ) Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
1: pumpkin of about 3 kgs.,
1 kilo: of sugar,
375 gr.: of almond flour,(fine milled almond, )
4: eggs,
1: lemon,
cinnamon,
25 gr.: of peeled almond.,
Directions:
The pumpkin is roasted, he/she peels and they are removed the seeds,
leaving it of one day for another inside a sack of white cloth or of a
colander; this way the biggest quantity is eliminated possible of water.
Once drained and it cleans he/she is added the sugar, mixing both
ingredients. Subsequently he/she incorporates the almond flour and then the
yolk of the eggs, very combings, as well as powdered cinnamon and the
scrape of a lemon. Once very blended everything it, it will be a fine mass
that is deposited in a clay pan or another recipient that it resists the
heat, because the time of cooking is of an and half at two hours, with very
slow fire.
At the time of placing the pasta in the recipient, he/she is gone giving
the pyramid form. One can adorn in two different ways: Sprinkling for above
with sugar, adding stockings peeled almonds or with meringue fact with the
help of white about to snow and two tbsps of sugar for white, adding some
burnt sugar to give him better flavor. In the first case, it is adorned
before introducing the cake in the oven. If it is with meringue, it is
adorned later, introducing it in the oven some instants again.
its a valencian dessert . It is a very old candy, of Arab origin
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp
leaving it of one day for another inside a sack of white cloth or of a
colander; this way the biggest quantity is eliminated possible of water.
Once drained and it cleans he/she is added the sugar, mixing both
ingredients. Subsequently he/she incorporates the almond flour and then the
yolk of the eggs, very combings, as well as powdered cinnamon and the
scrape of a lemon. Once very blended everything it, it will be a fine mass
that is deposited in a clay pan or another recipient that it resists the
heat, because the time of cooking is of an and half at two hours, with very
slow fire.
At the time of placing the pasta in the recipient, he/she is gone giving
the pyramid form. One can adorn in two different ways: Sprinkling for above
with sugar, adding stockings peeled almonds or with meringue fact with the
help of white about to snow and two tbsps of sugar for white, adding some
burnt sugar to give him better flavor. In the first case, it is adorned
before introducing the cake in the oven. If it is with meringue, it is
adorned later, introducing it in the oven some instants again.
its a valencian dessert . It is a very old candy, of Arab origin
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp