Bolo de Abóbora, Caramelo Salgado com Frutos Secos e Licor de Canela

Pumpkin Cake, Salted Caramel with Nuts and Cinnamon Liqueur


- 375gr of peeled butternut squash;
- 2 eggs;
- 160gr of flour;
- 2 tablespoons of honey;
- 75gr of brown sugar;
- 5 tablespoons of olive oil;
- 2 spoons of cinnamon coffee;
- 1/2 tsp nutmeg coffee;
- 1 tsp sweet herb coffee;
- Salt qb;
- 1 teaspoon baking powder;
- Juice of 1 orange;
- 1 tablespoonCinnamon Liqueur ;
- 1/2 cup of dried fruit (walnuts, sultanas and dried apricots).


  • Cake
- Start by removing the skin from the pumpkin and cutting it into smaller pieces. Bring to boil in water seasoned with salt. Drain the cooked pumpkin well and puree it .
- Add the eggs, olive oil, orange juice and sugar. Mix everything very well. Add spices and liqueur. Finally add the dried fruits and the flour with the baking soda, mixing well.
- Unite a shape with butter and sprinkle with flour. Bake the preparation in a preheated oven at 180ºC for about 30/40 minutes.
- Remove, let cool for 5 minutes and unmold.
  • salted caramel
- Start by bringing 80 g of brown sugar to the boil with 1 tablespoon of water. Over low heat, let the sugar melt without stirring.
- When melted, remove 100 ml of cream and 40 g of butter from the heat. Stir very well and add 1 pinch of fleur de sel.
- Take it back to the heat until it boils for about 3/4 minutes, getting thicker.
- Place the cake on a nice plate and top with the salted caramel. Decorate with nuts or other dried fruit.
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Dona Delícia - Atelier dos Sabores

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