Non amo particolarmente l'inverno,forse perché non sopporto molto il freddo. Sto bene solo al sole,come le lucertoline che,timide, fanno capolino sui sassi per scaldarsi,godendo dei tiepidi raggi pomeridiani. Il sole d’inverno t’incanta,e ti accarezza con la sua brezza frizzante che spira dal mare.
Illumina gli aranceti e i sentieri puntellati di fiorellini giallo oro rivolti al cielo in silenziosa preghiera.
Qualche volta brucia sulla pelle,fugace,prima che si rannuvoli,e giunga la pioggia,altre fa capolino timidamente e dura il tempo d'un battito d'ali.
Arance d'un colore vivace e caldo,mandorle profumate,zucca gialla..sono il nostro sole d'inverno.Anche per chi non vive su un'isola :-)
INGREDIENTI: Una piccola premessa è d'obbligo. You can choose between carrots and yellow squash. This delicious cake will succeed with both variations.
200 grams of carrots or pumpkin go to the mixer;
180 g sugar, 3 eggs plus 2 egg yolks
;
80 grams of vegetable oil;
40 grams of orange juice;
60 grams of milk, 200 gr flour;
125 grams of pulverized almonds;
8 grams of yeast
2 tablespoons rum or Cointreau, orange peel and lemon
chop the almonds with a teaspoon of sugar. Change to the mixer
the pumpkin or carrots, add the liqueur and a little orange zest. Allow the pumpkin to marinate until ready to use with this liquor.
Heat milk, orange juice, 1 tablespoon sugar and remaining zest, bringing almost to a boil. Allow to cool.
Beat eggs with remaining sugar, a pinch of salt and zest limone.Bisogna mount long until the mixture is thick and hard. Add the pumpkin drained from marinade, olive oil, flavored milk, then parina sifted with baking powder and flour in small handfuls of almonds. If the mixture is dry, help with a few tablespoons of marinade. Mix all ingredients well, pour into a buttered and floured mold.
Bake at 170 degrees until golden brown. Vale
the toothpick test. Serve with vanilla sauce or crème anglaise.
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