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Try SavoraArnadí: A Valencian Pumpkin & Sweet Potato Cake
Transport yourself to the sun-kissed shores of Valencia with Arnadí, a traditional cake that whispers tales of Moorish influence. Slow-roasted pumpkin and sweet potato create a naturally sweet base, enriched with almond flour and the delicate crunch of pine nuts. This is a dessert that celebrates simple, wholesome ingredients and time-honored techniques.
Ingredients
- Pumpkin1 kg
- Sweet Potato500 g
- Almond Flour200 g
- Pine Nuts100 g
- Sugar100 g
- Ground Cinnamon1 tsp
- Lemon Zest1 tsp
- Olive Oil2 tbsp
- Salt1/4 tsp
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Learn MoreMethod
Preheat your oven to 160°C (320°F).
Peel the pumpkin and sweet potato, remove the seeds, and cut into large chunks.
Place the pumpkin and sweet potato on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with a pinch of salt.
Roast for 1.5 - 2 hours, or until very tender and slightly caramelized. The longer roasting time allows the natural sugars to concentrate.
Once cooled slightly, mash the pumpkin and sweet potato together until smooth.
In a large bowl, combine the mashed pumpkin and sweet potato with almond flour, sugar, cinnamon, and lemon zest. Mix well until everything is evenly incorporated.
Gently fold in the pine nuts.
Grease a baking dish (approximately 20cm or 8 inches in diameter) with olive oil.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30-40 minutes, or until the top is golden brown and the cake is set.
Let the Arnadí cool completely before serving. Dust with powdered sugar (optional) and garnish with extra pine nuts.
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