Preparation time: 25 mins  |  Oven time: 20 minutes at 180°C  |  Serves: 6 - 8 people

INGREDIENTS:

  • 400 g (about 14 oz) cooked pumpkin, puréed
  • 5 eggs
  • 200 g (1 cup) sugar
  • 100 g (¾ cup) flour
  • 1 teaspoon baking powder
  • Zest of 1 orange
  • Powdered sugar and cinnamon, for dusting
  • Sugar, as needed, for sprinkling
  • Butter, for greasing
  • Parchment paper

PREPARATION:

In a bowl, combine the eggs and sugar and beat for about 8 to 10 minutes, until nice and fluffy and creamy.

Meanwhile, preheat the oven to 180 ºC (350 ºF).

Add the pumpkin purée and beat everything well.

Add the flour and baking powder, sifted, and mix gently, just until smooth.

Add the orange zest and mix a little more.

Pour the batter into a baking tray lined with parchment paper and greased with butter.

Bake at 180 ºC (350 ºF) for about 20 minutes, until golden and springy to the touch.

When it comes out of the oven, immediately sprinkle with sugar. Carefully remove the parchment paper and roll it up while it’s still warm.

Let it cool completely, still rolled up.

Once it’s cool, dust with powdered sugar and cinnamon, and it’s ready to serve! If you’d like to fill it, unroll it only once it’s completely cold, so it doesn’t crack.