Coquetes escudellades de carabassa (pumpkin flat cakes)


A typical Easter sponge flat cake from Valencia. They are thin and have pumpkin and almond in them, which both give a nice moist texture.



Hola!

Today I bring you a typical Easter sponge flat cake from La Ribera region in Valencia, Spain. As I hinted in the name, they are thin and have pumpkin and almond flour in them, giving both a nice moist texture. They are so simple to make and they are so delicious to have for merienda.

These are so niche for this area in Valencia that I didn’t even know them. I have a passion for regional gastronomy, especially from my homeland Valencia, so I really wanted to try these.

From all the recipes I saw online, some have almond flour and some don’t. I used it because I already had it (like another thousand things that you use a tiny amount of and then they live rent-free in your pantry). They are also typically baked over paper-thin wafers. They are made of the same thing as the communion wafer that Catholics use, but I couldn’t find them anywhere.


PLANT POWER, MAKE UP!

The only thing I had to swap was the eggs, so I made linseed eggs.


COQUETES ESCUDELLADES DE CARABASSA (PUMPKIN FLAT CAKES)


Makes: 2 cakes
Prep: 10 minutes
Bake: 15 minutes


INGREDIENTS

2 tbsp. ground linseed + 6 tbsp. water
1/2 cup pumpkin puree
1/4 cup sunflower oil
1 cup white flour
2/3 cup almond flour
1/2 cup caster sugar
1 tsp. baking powder
1 lemon zest


INSTRUCTIONS

  1. Make the linseed "eggs" by mixing those two ingredients and set aside.
  2. Mix all the other ingredients, add the linseed eggs, and mix well.
  3. Bake in a preheated oven at 180°C for 12-15 minutes.

You can keep them for a few days in an airtight container.

Bon profit!