Pumpkin and oat cake

Preparation of the base:

• Soak the corinto raisins (leave to soak the day before).
• Powder the oat flakes with turmix until they are completely pulverized. Set aside.
• Drain and cut the corinto raisins into brunoise. Set aside.
• Grate the outer layer of the lemon peel, without reaching the pith. Set aside as it will be used for the filling.
• Juice the oranges and lemons.
• Blend together the oatmeal, corinto raisins, lemon juice, orange juice and honey.
• Line the base of a round aluminum mold of 8 portions approx.

Elaboration of the filling:

• Leave the almonds to soak the day before.
• Drain the soaked almonds and Set aside.
• Preheat the oven to 180 ºC. 
• Peel, wash and cut the pumpkin into thick chunks, about 2 cm approximately.
• Blanch the pumpkin and drain.
• Roast the pumpkin in the oven at 180 ºC for approximately 20 minutes on a tray with baking paper.
• Blend the almond together with the roasted pumpkin, sunflower oil, grated coconut, lemon zest, vanilla flavour, ground nutmeg, ground ginger and ground cardamom. The mixture must have a creamy texture.
• Place the filling on to the base.
• Keep refrigerated for 24 hours.

PLATING UP

• Remove the cake from its mold.
• Spread the honey over the surface and finish with the grated coconut.
• Cocoa powder can be sprinkled (optional).
• Ration each unit into 8 portions.