Coca de Carabassa – Traditional Valencian Pumpkin Cake
Ingredients
- 250 g 8.8 oz roasted pumpkin flesh, cooled
- 500 g 17.6 oz granulated sugar
- 5 large eggs separated
- 400 g 14.1 oz all-purpose flour
- 100 ml about ⅓ cup + 1 tbsp sunflower oil
- 100 ml about ⅓ cup + 1 tbsp milk
- Finely grated zest of 1 lemon
- 32 g about 1.1 oz baking powder
Method
- Preheat the oven to 180°C (350°F). Line a 37 × 25 cm (approximately 14½ × 10-inch) rectangular baking pan with parchment paper.
- Make sure the roasted pumpkin has cooled. Mash the flesh thoroughly with a fork until smooth, removing any fibrous pieces.
- Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate, clean bowl.
- Beat the egg yolks with the sugar until well combined and lighter in color. Add the mashed pumpkin and mix until evenly incorporated.
- Pour in the sunflower oil and milk, mixing until the batter is smooth.
- Sift the flour and baking powder together. Add them gradually to the pumpkin mixture, mixing gently between additions until no dry flour remains.
- Stir in the finely grated lemon zest.
- Using clean beaters, whisk the egg whites until they form soft peaks. Gently fold the beaten egg whites into the pumpkin batter in several additions, taking care not to knock out too much air.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the center of the oven for at least 30 minutes without opening the oven door. After 30 minutes, check the center with a wooden skewer. Continue baking if necessary until the cake is set and the skewer comes out without wet batter.
- Remove the cake from the oven and allow it to cool in the pan before cutting into squares or rectangular slices.
Notes
Pumpkin: Use plain roasted pumpkin, without added sugar or seasoning. Weigh 250 g after roasting and removing the skin and seeds. If the pumpkin is very watery, allow some excess moisture to drain away before mixing it into the batter.
Roasting the pumpkin: Cut the pumpkin into large pieces and roast at approximately 180°C (350°F) until very tender. Depending on the size of the pieces, this may take 40–60 minutes or longer. Allow it to cool before preparing the cake batter.
Egg whites: Whisk the egg whites in a clean, grease-free bowl. Fold them into the batter gently to preserve as much air as possible.
Baking powder: The original recipe specifies 32 g of baking powder for 400 g of flour. This generous quantity has been preserved here, but the recipe still needs a baking test.
Don't open the oven too early: Wait at least 30 minutes before checking the cake, as opening the oven prematurely may cause the delicate sponge to sink.
Serving: Enjoy coca de carabassa with coffee or tea. It makes a lovely breakfast cake or afternoon treat.
Storage: Once completely cooled, keep covered in the refrigerator and enjoy within 3–4 days. Bring a slice to room temperature before serving, or freeze individual portions for longer storage.