Although all that Christmas sparkle has now settled! Its magic, still lingers in the air. We also celebrated a wedding in the run up to Christmas, and that filled my heart to the brim. I might tell you about it soon...
On Christmas Eve, we gathered around my brother's table. Laden with some of our favourite things, "rissois" and salt cod 'pasteis", Portuguese orange flan (pudim). Lolo and Fred baked a chocolate cake, that tasted just like the one my mum makes! And there was that slow roast and sprouts... I watched as the children dipped their fingers into every sweet thing, twice! And I had my fair share of "cuscurões".
We laughed, pulled crackers, danced, told stories and made up a few... disconnected, even if just for a while!
How about you? Did all your Christmas "Sonhos" come true? I have a recipe for dreams, if you'd like to make your own: HERE!
BUT, for now... Spiced Pumpkin, Moscatel and Walnut Cake!!
Spiced Pumpkin and Walnut Cake
200g cooked pumpkin puree
3 medium sized eggs
340g plain flour
350g golden caster sugar
1/2 cup lightly roasted walnuts (chopped)
1 tspn baking powder
1/4 tsp grated nutmeg
Pinch of salt
To make pumpkin puree:
Preheat oven to 180 deg C. Cut pumpkin in quarters, place on tray skin-side, sprinkle with brown sugar, cinnamon and 25ml of Moscatel. Bake for approximately 25 minutes or until flesh is soft. Scoop out flesh and blend after they have cooled completely. Set aside.
For the cake
Place sugar and yolks, into a medium-sized bowl, whisk with and electric mixer until thick and creamy. Slowly incorporate pumpkin puree, water and oil water. Sieve flour, baking powder and spices into a large bowl. Gently fold sieved dry ingredients, orange zest and walnuts into the cake batter.
In a separate bowl whisk egg whites into soft peaks. Gently incorporate into cake mixture and place in a well greased tin. Bake for approximately 1 hour at 160 deg C (fan assisted oven). Test with a dry skewer. Remove from oven and allow to cool for 10 minutes. Invert cake onto a cooling rack. Serve dusted with icing sugar, after it has cooled completely.