TORTA DE ZAPALLO
Fuente: Ana Maria , abril 2006
Ingredientes:
4 Huevos
2 vasos Azúcar
1 vaso Aceite
500 grs. Puré de calabaza
3 y 1/2 vasos Harina leudante
Ralladura de cáscara de limón
Pasas de uva (optativo)
Procedimiento:
Batir los huevos con el azúcar. Agregar batiendo el aceite, el puré, la ralladura de limóm y las pasas y luego, con cuchara de madera mezclar intimamente la harina. Homogeneizar bien, pasar a una fuente enharinada de unos 30 x 30 x5 cm y colocar en un horno a 150-160 °C . Hornear por una hora o hora y media hasta que un escarbadiente salga limpio y seco.
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