Pumpkin casserole with cinnamon and lemon zest
4 servings
50 minutes
Pumpkin casserole with cinnamon and lemon zest is a delicate and aromatic dish of Russian cuisine that warms the soul on cold evenings. The recipe's roots go back to rural traditions when pumpkin was an accessible and nutritious product. Semolina gives the casserole softness, while lemon zest and cinnamon fill it with a spicy aroma and exquisite taste. The casserole turns out airy, with a subtle sweet flavor complemented by a light tartness of lemon. It is perfect for family breakfast or cozy tea time. It can be served as a standalone dish or complemented with fresh fruits and cream, highlighting the richness of flavor nuances. Its simplicity in preparation makes it an excellent choice for home cooking.
1
Whip the egg whites into a foam with 0.5 cup of sugar and a pinch of salt.
- Sugar: 1 glass
- Salt: to taste
2
Whisk the yolks separately with the remaining sugar.
- Sugar: 1 glass
- Chicken egg: 4 pieces
3
Mix the yolks with the other dry ingredients, grated pumpkin, and a teaspoon of baking soda, extinguished with vinegar.
- Chicken egg: 4 pieces
- Semolina: 1.5 glass
- Wheat flour: 5 tablespoon
- Pumpkin: 750 g
- Baking soda: 1 teaspoon
4
Add the whipped egg whites to the prepared mixture.
- Chicken egg: 4 pieces
5
Bake at 180 degrees for 30-40 minutes.
