Of Japanese origin, and much consumed in Brazil, the pumpkin cabotiá offers several options of use to compose the best of the table. It is a source of various vitamins, calcium, phosphorus, iron, potassium, fiber and beta-carotene. Along with these benefits, cabotiá brings numerous possibilities in the kitchen and stands out among the foods that can be fully utilized: bark, pulp, seed and flower. The bark, often overlooked by the consumer, is the main ingredient in this cake recipe that culinary writer Viviane Carneiro has prepared for readers of the Junk Blog.
Recipe – Pumpkin Peel Cake with Crunchy Background
• 2 cups sugar tea
• 4 tablespoons butter
• 4 eggs
• 1 cup of wheat flour
• 1 cup of corn starch tea
• 1 cup of grated coconut
• 2 cups of pumpkin peel
• 1 teaspoon baking soup
Way of doing:
• Cook the peels for 30 minutes.
• Sift the wheat flour and starch, and set aside.
• Beat egg whites and reserve.
• After the cooked shell, drain the water well.
• Beat the egg yolks, sugar, butter and boiled hulls in the blender until smooth and homogeneous.
• Transfer this cream to a bowl and gradually add the sifted flour and dry coconut. Mix thoroughly.
• Finally, combine the whites and the yeast, mixing gently.
• Put the dough in a round, hole-in-the-middle, greased with butter and wheat flour.
• Bake in preheated oven at 180º for 30 minutes.
• Crunchy background: cut coconut chips and sprinkle on the bottom of the baking sheet before putting the dough.
|Viviane Carneiro Vilhena is a culinary specialist who specializes in healthy eating and has worked in the area for 15 years. She was a pioneer in the concept of functional gastronomy in Goiânia-GO, where she lives, and is in charge of the Chef at her home, which promotes courses, food introduction workshops for children and food re-education. It is formed in Spanish Basque cuisine by Cebanc – Cocina y Hostelería, in San Sebastián, Spain.|