Preheat the oven to 180C/350F/Gas 4. Place the pumpkin in a pan with the
butter and cook for 10-15 minutes until subdued. Mash it thoroughly with a
pinch of saltiness. Stir in the dough, amygdalae, candied citron and the lemon
rind. Drain the sultanas and connect, then beat all of this together very
good. Leave to cool a picayune, then stir in the flour and baking
powder and stir until well combined.

Beat the egg yolks until light and foamy and then fold into the flour
assortment. Beat the egg whites until cockeyed, then fold in light. Pour the
slugger (you should have around 1.5 litres/2 and a half pints in tally) into
a 23cm/9in greased and seamed, spring bottom cake tin and bake for almost 1
hour or until a wooden skewer slid into the centre of the cake comes out
neat.

Cautiously, turn the cake out on to a cooling rack and dust with icing
dough. Cut into slices and serve with a quenelle of crme fraiche or
mascarpone or ice emollient. Please note that this is a very moist patty.