Grated pumpkin cake

Ingredients

• 500 g flour
• 1 sachet (10 g) baking powder
• 200 g lard
• 1 vial lemon essence
• 1 egg
• 100 g sugar
• 60 ml milk
• 2.5 kg grated pumpkin
• 350 g sugar
• 1 tablespoon cinnamon
• 4 tablespoons semolina
• 30 g powdered sugar

Preparation

1. Sift the flour into a bowl and mix it with the baking powder. Rub in the lard, then add the lemon essence, egg and 100 g of sugar. Knead, adding up to 60 ml of milk. I added milk until the dough became elastic and easy to roll out. 2. Cover the dough and chill it for 30 minutes. 3. Meanwhile, put the grated pumpkin in a saucepan with 350 g of sugar and the cinnamon. Cook for 10 minutes, stirring, until it starts to soften. Add the semolina and cook for another 3 minutes, stirring constantly. The filling will thicken and won't stick to the bottom of the pan. Take the pan off the heat and let the pumpkin cool a little. 4. Divide the dough in two and roll out one piece. Place it in a baking pan lined with parchment paper, spread the filling over it, then tear the remaining dough into small pieces and put them on top. 5. Bake the cake in an oven preheated to 180°C for 40-45 minutes, until nicely golden. Let it cool completely, about 60 minutes, dust it with powdered sugar and cut it into portions.