Pumpkin, Coconut, And Walnut Cake

1. 1

   Peel the pumpkin, and boil it in water until it softens. Drain and mash it. Pass through a fine strainer, or strain with a lint-free cloth.

2. 2

   In a saucepan, heat 7 tablespoons of water and sugar, and boil to the firm ball stage.

3. 3

   Add the well-drained pumpkin puree, and stir well. Add the cinnamon stick.

4. 4

   Simmer some more, over low heat, until it begins it reaches the thread stage, like a compote.

5. 5

   Beware of splashes during this procedure.

6. 6

   Remove the cinnamon stick, and let cool.

7. 7

   Preheat oven to 180 degrees Celsius.

8. 8

   In a bowl, add the egg yolks, and mix with the pumpkin jelly. Stir in the coconut, flour, and baking powder. Mix well. Add the walnuts and mix.

9. 9

   Beat he egg whites to stiff peaks with a pinch of salt, and carefully add it to the cake dough, without stirring.

10. 10

    Grease a round cake pan with butter, and line with the bottom with parchment paper. Sprinkle with flour.

11. 11

    Bake the cake for 40 minutes, or until a toothpick inserted in the middle comes out clean.

12. 12

    Unmold, let cool, and sprinkle with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.