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Pumpkin Slice (Tikvarnik)

Shared by: Natalie
Recipe origin: Macedonia

Here I am, just over 38 weeks pregnant and eagerly awaiting the arrival of our bundle of joy! While we wait for his/her arrival, I thought I’d post a feature recipe from a fellow Macedonian, living right here in Sydney.

This recipe has been passed down to Natalie from her baba, who according to Natalie always makes it with such dedication and ease. What I love most about this recipe is how simple and healthy it is – a welcome change from the sugary cakes I usually indulge in. I also love the intense orange colour of the pumpkin.

I baked my Tikvarnik in a regular round cake tin, however, you can bake yours in a rectancular tin and cut into square or diamond slices.
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Recipe

Makes 12-16 pieces

Ingredients
1 butternut pumpkin, roughly cut into 8-10 pieces
2 eggs, lightly beaten
5 tablespoons (100g) castor sugar
5 tablespoons (70g) plain flour
5 tablespoons (100ml) milk
5 tablespoons (100ml) vegetable oil (e.g. canola or sunflower)

Method
1) In a medium pot place pumpkin and enough cold water to cover, cover with lid and bring to the boil. Reduce to simmer and cook until flesh is soft (30-40 minutes).

2) Remove pumpkin from water and allow to cool (5-10 minutes). Scoop out flesh, discarding skin and place in colander, allowing excess liquid to strain. Allow to cool completely.

3) Meanwhile preheat oven to 200°C and grease a 22-32cm rectangular tin with vegetable oil and line the base with baking paper or dust with flour.

4) Once cooled place pumpkin in a large mixing bowl and use the back of a fork to mush. Pour over eggs, add sugar, flour, milk, oil and mix until combined well.

5) Bake for 30-35 minutes or until lightly browned and firm to touch.

6) Allow to cool, slice and serve as meze or dessert.

Tips:
- Allow to cool completely before slicing and removing from baking tray.
- Best served cold or at room temperature.

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7 Comments  |   Add a comment

  1. Kristine

    Yum! This looks great, kind of like pumpkin pie. Do you think you could use jap pumpkin (we have a lot of them at the moment) or would it be too sloppy?

  2. admin

    Yeah, I’d give it a go, you may just need to drain for a little longer.

  3. Nicole

    Hi, I’m so happy to have found your site. Traditional Macedonian recipes are so hard to find, and here they are all on one site – keep it up!

  4. Natalie

    thanks for sharing my recipe suzanna!

  5. admin

    My pleasure, it was a hit!!

  6. Suzana

    Hi, this recipe is delicious and just the way I make it. Can I suggest my little secret of sweetness? Believe it or not, but some sweet paprika (not hot, crvena piper) sprinkled lightly on top and especially around edges of teh tikvarnik , when cooked becomes sweet. Everyone loves the sweetness of the paprika. It caramelises beautifully. :))

  7. admin

    I love that idea, sounds yummy indeed!!

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