Pumpkin-orange manna
8 servings
60 minutes
Pumpkin-orange manna is a bright and fragrant treat that embodies the coziness of Russian cuisine. Traditionally made from semolina, the manna here gains extraordinary juiciness thanks to the pumpkin-orange combination. The history of this dish goes back to family home recipes where autumn vegetables and citrus create a magical blend of flavors. Tender, porous, and airy, it fills the home with the warm aroma of butter and fresh orange. The sweetness of pumpkin perfectly complements the citrus tang, creating a balance of taste. Ideal with tea or coffee, manna can be served as a dessert decorated with powdered sugar, candied fruits or chocolate. Suitable for cozy evenings or family celebrations, leaving behind a feeling of home warmth and joy.
1
Take the butter out of the fridge, slice it thinly, and leave it to soften.
- Butter: 150 g
2
Peel the pumpkin, cut it into cubes, and boil for 15-20 minutes until fully softened. Then drain the water, cool it down, and mash it into puree with a blender or fork.
- Pumpkin: 400 g
3
Grate the orange peel on a fine grater (only the top part, without the white), and squeeze the juice from the orange. You should get about 1 teaspoon of zest and 100 ml of juice. Preheat the oven to 200 degrees.
- Oranges: 1 piece
4
Put the butter, puree, zest, and juice in a large bowl, add all the other ingredients, and mix well.
- Butter: 150 g
- Pumpkin: 400 g
- Oranges: 1 piece
- Semolina: 200 g
- Sugar: 100 g
- Chicken egg: 2 pieces
- Baking powder: 8 g
- Salt: pinch
5
Line the bottom of a removable form with paper, pour the batter into it, and place in a preheated oven for 20-40 minutes until a golden crust forms.
6
Remove the semolina cake from the oven, let it cool in the mold, then place it on a plate and sprinkle with powdered sugar or decorate with candied fruits or chocolate.
- Sugar: 100 g