Torta de calabaza (y remolacha) con pasas de uva

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Torta de calabaza (y remolacha) con pasas de uva. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Torta de calabaza (y remolacha) con pasas de uva is one of the most popular of recent trending foods in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes delicious. Torta de calabaza (y remolacha) con pasas de uva is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Torta de calabaza (y remolacha) con pasas de uva, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Torta de calabaza (y remolacha) con pasas de uva delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have Torta de calabaza (y remolacha) con pasas de uva using 10 ingredients and 7 steps. Here is how you can achieve that.

En un grupo de huerta encontré una receta de torta de calabaza pero con harina leudante, de ahí la modifiqué a nuestro gusto. Por lo general sale de calabaza pero ocupo el puré que me queda de alguna comida como batata, remolacha o combinado como salió en esta receta:)

Ingredients and spices that need to be Make ready to make Torta de calabaza (y remolacha) con pasas de uva:

1. 1 taza puré de calabaza (y remolacha)
2. 1 taza azúcar
3. 400 gramos harina integral
4. 1 cucharada polvo de hornear
5. 3 huevos
6. 1/2 taza aceite
7. Ralladura de una naranja
8. 1 cucharada esencia de vainilla
9. 1/2 cucharada bicarbonato y jugo de 1/2 naranja (opcionales pero van juntos)
10. 1/2 taza pasas de uva sin semillas empapadas en harina

Steps to make to make Torta de calabaza (y remolacha) con pasas de uva

1. Encendemos nuestro horno a 170 grados y dejamos calentando mientras preparamos la torta. Aceitamos y enharinamos un molde, yo ocupé un sabarin de 24 cms
2. En un bowl ponemos los huevos y batimos hasta duplicar su tamaño
3. Agregamos el azúcar y batimos hasta conseguir una crema sin burbujas prácticamente
4. Incorporamos el puré (yo cocino la calabaza sin agua y la remolacha con cáscara para evitar el exceso de líquido, ambos por separado), aceite, ralladura, esencia y jugo de naranja (opcional si después le agregamos el bicarbonato, es para darle un toque de esponjosidad pero queda bien sin ambos igual). Batimos hasta incorporar todo
5. Agregamos harina, polvo de hornear y bicarbonato (opcional si antes le agregamos el jugo de naranja), mezclamos y batimos lijeramente hasta incorporar todo en una mezcla sin grumos.
6. A las pasas de uva las mezcle con una cucharada de harina, es para que no se vayan al fondo al cocinar la torta (eso dicen) y la mezclé con la masa.
7. Ponemos nuestra mezcla en el molde elegido y horneamos por 40 minutos aproximadamente, hasta que introduciendo un cuchillo, este salga limpio. Esperamos unos 10 o 15 minutos, desmoldamos y lista nuestra torta!

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