Valencian arnadí with pumpkin and almonds
A Valencian dessert of pumpkin purée, almonds and cinnamon, browned in the oven.
Active time25 min
Cooking1 h
Total1 h 30 minResting : 20 min
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Ingredients
- 300 g thick ready-cooked 100% pumpkin purée, no additions
- 3 g ready-to-use finely grated lemon zest
- 2 whole eggs to separate, whites may remain
- 20 g raw whole blanched almonds
- 1 tsp ground cinnamon
- 130 g plain ground almonds
- 150 g caster sugar
Preparation
Heat the conventional oven to 160 °C. Prepare ovenproof dishes about 10 cm wide. Use ready-cooked, thick purée with no loose liquid. Crack the eggs and separate yolks and whites into different bowls.
300 g thick ready-cooked 100% pumpkin purée, no additions2 whole eggs to separate, whites may remain- oven
- 10 cm ovenproof dishes
- two bowls
Mix purée, sugar and ground almonds in a saucepan. Add cinnamon, weighed zest and yolks. Mix evenly. Reserve the whites for the surface.
3 g ready-to-use finely grated lemon zest1 tsp ground cinnamon130 g plain ground almonds150 g caster sugar- saucepan
- spatula
Stir constantly over low heat for about 10 minutes, until the thick paste holds a small mound on the spatula. If still runny, continue cooking until this stage.
- saucepan
- spatula
Divide the hot paste among the dishes in small domes. Brush with a thin layer of white and add the whole almonds. Bake for 45 minutes at 160 °C until golden and set.
20 g raw whole blanched almonds- ovenproof dishes
- spatula
- pastry brush
- oven
Put the dishes on a rack and cool for 20 minutes. The paste should remain soft while holding its dome shape.
- rack
Allergens
- Eggs
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration