Hello friends, I'm happy to make my first post in this community, we'll be seeing a lot of each other around here 😁 A few days ago I went to visit my mother's house in the state of Portuguesa and I was given a pumpkin harvested in "the backyard of the house". I was told that it was not ready yet, so I waited impatiently for the right moment to turn a piece of that tender "pumpkin"; cousin of the patilla, melon and cucumber, into a delicious cake to share with the family.
Y es que la auyama es tan útil en la cocina; tanto para recetas dulces como saladas; además de tener propiedades medicinales y es tan, pero tan maravillosa que hasta para el cutis (o sea las arrugas) es indicada... ya sabrán más o menos en qué será usada el resto de ésta cucurbitácea. Y así en pleno comienzo de semana me dispuse a dar rienda suelta y preparar ésta tortica para complacer las papilas gustativas de mi gente.
And the fact is that the pumpkin is so useful in the kitchen; both for sweet and savory recipes; besides having medicinal properties and is so, but so wonderful that even for the skin (or wrinkles) is indicated ... you will know more or less what the rest of this cucurbit will be used for. And so at the beginning of the week I decided to give free rein and prepare this tortica to please the taste buds of my people.
INGREDIENTES:
1/2 kilo de auyama
1/2 taza de azúcar
1 taza de harina de trigo
3 huevos
200 grs. de mantequilla
1 taza de leche líquida
1 toque de sal
Vainilla
Canela en polvo
INGREDIENTS:
1/2 kilo of pumpkin
1/2 cup sugar
1 cup of wheat flour
3 eggs
200 grs. of butter
1 cup of liquid milk
1 pinch of salt
Vanilla
Powdered cinnamon
PROCEDIMIENTO:
Precalentar el horno a 180°. Poner a hervir hasta que ablande la auyama, luego dejar enfriar y triturar con un tenedor y reservar.
PROCEDURE:
Preheat the oven to 180°. Boil the pumpkin until it softens, then let it cool and mash with a fork and set aside.
Mezclar la mantequilla y el azúcar, al obtener una mezcla homogénea, ir agregando los huevos uno por vez. El siguiente paso será integrar la harina alternada con la leche, batiendo suavemente, agregar luego la pizca de sal, la vainilla y la canela. Incorporar la auyama que tenemos reservada y esta mezcla la colocamos en un molde mediano el cual vamos a preparar de dos maneras, tú eliges la que desees; puedes enmantequillar y enharirar o puedes hacer un caramelo de base para que al voltear quede una rica capa tipo quesillo.
Mix the butter and the sugar, when you obtain a homogeneous mixture, add the eggs one by one. The next step will be to integrate the flour alternately with the milk, beating gently, then add the pinch of salt, vanilla and cinnamon. Incorporate the reserved pumpkin and place this mixture in a medium mold which we are going to prepare in two ways, you choose the one you want; you can butter and flour it or you can make a caramel base so that when you flip it over it will be a rich layer like a quesillo.
Llevamos al horno que nos espera ya caliente y guardamos la torta allí, pasados 20 minutos revisamos con un cuchillo el centro de la torta, si sale seco ya está lista y sino la dejas el tiempo necesario cuidando que no se te vaya a quemar. Desmolda y disfruta como lo hicimos en casa 😍 Acá les muestro una versión pequeña porque la grande no duró en la nevera jajaja. Cualquier duda pueden dejarla en los comentarios y con gusto la responderé.
After 20 minutes, check the center of the cake with a knife, if it comes out dry it is ready, if not, leave it there as long as necessary, taking care not to burn it. Unmold and enjoy as we did at home 😍 Here I show you a small version because the big one didn't last in the fridge hahaha. If you have any questions you can leave them in the comments and I will be glad to answer them.
- Translation: DeepL translate
- Photography: Por mí /By myself
- English is not my native language, I apologize for possible errors in the translation.