Valencian Pumpkin Almond Cake (Arnadí de Calabaza)

1. Preheat Oven

Preheat your oven to 375°F.

2. Prepare Pumpkin

Take a 2-pound slice of orange-fleshed pumpkin and scrape off the rind. Cut the pumpkin into chunks using a large heavy knife.

3. Cook Pumpkin

Place these pumpkin pieces into a large saucepan, add 1 cup of water, and cook them over medium heat for 15 to 20 minutes until they become soft.

4. Mash Pumpkin

Once the pumpkin is tender, drain any excess water and mash the pumpkin with a potato masher until it's smooth.

5. Evaporate Liquid

Transfer the mashed pumpkin back into the pan and cook it for about 5 minutes, allowing some of the liquid to evaporate.

6. Add Sugar

Next, stir in 1.25 cups of sugar and continue cooking the mixture for another 15 to 25 minutes until the moisture is nearly gone.

7. Combine Ingredients

In a mixing bowl, combine the pumpkin puree with 1.25 cups of ground almonds, 2 lightly beaten eggs, the grated zest of 1 lemon, and 1 teaspoon of cinnamon. Mix these ingredients thoroughly until they are well integrated.

8. Shape and Decorate

Shape the mixture into a pyramid form in a shallow baking dish. Stick the blanched whole almonds into the surface of the pyramid for decoration and dust it generously with 2 to 3 tablespoons of confectioners' sugar.

9. Bake

Place the baking dish into the preheated oven and bake for about 50 minutes at 375°F. The cake is ready when it has a golden hue and a firm texture.

10. Cool and Serve

Allow the cake to cool before serving.