Randy Moss Jordan Cleats

ciambellone pumpkin and pine nuts

Halloween has passed, but the pumpkin has been ... too big and beautiful ...
I used for this donut, is tasty and very soft







Ingredients: 300 gr flour



200 gr sugar 300 gr pumpkin
150 gr butter 4 eggs


50 g pine nuts 1 teaspoon baking powder
a bit 'of lemon peel bio
lace

mold of salt cake (with central hole) diameter 24 cm, greased and floured

Preliminary

• Preheat oven to 175 ° C fan function.
• Melt the butter and allow to cool.
• Sift flour and baking powder.
• Grate the pumpkin.
• Toast pine nuts in a hot nonstick skillet.

Preparation:

• Beat eggs with sugar and a pinch of salt. Embed
• wire melted butter.
• Add flour and baking powder gradually, stirring with a spatula or wooden spoon.
• Combine the pumpkin and pine nuts, mixing well.
• Pour the mixture into the tin and bake for 45-50 minutes. Before turning out to check stick with the cooking.
• After checking the cooking, remove from oven and let rest 10 minutes in the mold, and then turn on the dish.
• Dust with icing sugar.