Today I propose a traditional Portuguese cake, the “Bolo cuddly”, using pumpkin as the main ingredient. This vegetable, present in any self-respecting culinary autumn, has not, however, own taste too sharp, so it is usually combined with other ingredients. So, in the “Bolo cuddly” has a large presence of almond, perhaps because there are many almond Portugal, and intense touch of orange and lemon note, supplemented with the cinnamon. But the pumpkin has another role in this blend of flavors, and none other than the extraordinary juiciness that gives the cake and, along with the liquor bath, make the “Bolo cuddly” a real pampering for the palate. I leave you with this delicious recipe, hope you like the y in the animéis probarla.


  1. We started making pastry. This sift the flour on the table, make a hole and threw the butter, sugar and salt. Mix with hands until dough. The wrap on transparent paper and we put, at least 1 time, in the refrigerator.
  2. We extend the dough with a rolling making a round mold size that we will use. Put it in the oven tray and prick with a fork. The cook in preheated oven at 180 º C until it turns a light tan all, more or less, about 8-10 minutes.
  3. Prepare a springform pan 20 cm of diameter (I used one of 22 cm) buttered, and began to prepare the cake batter.
  4. Boil squash in water with a little salt until tender. Remove from heat and cut it into pieces.
  5. We beat the yolks with the sugar, salt and cinnamon, until fluffy. At the end of the scratch incorporate citrus.
  6. Mix the flour with grated almonds and candied orange.
  7. Beat the egg whites to soft peaks, slowly adding the sugar. Incorporate bottom-up the egg whites to the mass of buds, add the chopped pumpkin and, finally, bottom-up incorporate the flour mixture and almonds.
  8. Pour the preparation in the buttered pan, smoothing the surface of the cake. Bake in preheated oven at 200 º C for 25- 30 minutes, until golden (I had 40 minutes and is, as always, depends on the oven. Check doneness by pricking and seeing that the stick comes out dry).
  9. Leave to cool the mold at least 10 minutes, and dumped on a grid.
  10. Smeared the bottom of pastry with orange marmalade, and placed on top of pumpkin pie.
  11. We bath liquor: boil the orange juice with sugar and lemon, and let it bubble 2-3 minutes. , Remove from fire and, when cool, we add the liquor. Smeared the cake evenly with a brush liquor.
  12. We spread the entire cake with the rest of the jam, and scatter the almonds. Seemed excessive to me to add the powdered sugar on top, and as the cake goes well cargadito of several glucose, but you can make if you wish. Visually you can get even better.

At last, say that it is desirable to make this cake the day before the tasting. So, the different flavors of the ingredients combine better, moistened with the juices of the pumpkin, macerate the liquor bath, and the final taste of the cake is enhanced considerably. Or at least that's what I found to my, That was my feeling when tested on the same day and the next, although it took, cost much to get to the other day at my house… The recipe is from the book “The 1000 most famous recipes of the world”. I hope you have pleased me as much as you soon !