Banitsa cake with pumpkin (Bulgaria)by cakes ()Preparation • Sprinkle the flour onto the work surface and create a small well in the middle • Add the salt and oil • Add some lukewarm water and knead into a dough • Continue to add lukewarm water until the dough is no longer absorbent • Dough should be neither too firm nor too soft • Knead the dough in all directions until it is soft and small bubbles appear • Leave the dough to stand for approx. 25 minutes • Take a small amount of dough and form three balls • Brush with melted butter and stick back together • Roll out the balls in all directions using a rolling pin • Keep turning the dough as it is being rolled • To prevent the dough from sticking to the work surface or the rolling pin, use generous amounts of flour • Once the first sheet is slightly larger, wrap this around the rolling • Use more flour if necessary • The dough can also be made thinner/stretched out by hand whilst being rolled • The dough should be as thin as possible and evenly rolled • With the rest of the dough, make further sheets using the same method • Grate the very ripe pumpkin and fry in a little butter • Add a little cinnamon, the chopped nuts, sugar and a pinch of salt • Mix well and spread evenly onto the dough sheets, brushing these with melted butter first • Roll up the dough sheets and arrange in a spiral in a greased baking tin • Bake the cake in a moderately heated oven (150 – 180 °C) • The cake is ready when the spiral has turned golden brown Serve warm, with icing sugar if desired
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