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Ingredients: 1 pumpkin of about 3 kgs., 1 Kilogram(s) almond flour,(fine milled almonda) 4 thin cream 1 lemon, 25 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. It's a valencian dessert . It is a very old candy, of Arab origin Contributor: Esther Pérez Solsona
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