Pumpkin mannikin with lemon impregnation

1. Pour semolina into a bowl, pour kefir, leave for 30 minutes so that it swells.

2. Peel the pumpkin, remove the seeds, and rub the pulp on a medium grater.

3. Wash the lemon in hot water, grate the zest on a grater, then cut the lemon in half and squeeze the juice out of it.

4. Put butter at room temperature in a separate container, pour sugar and vanilla sugar, break eggs, rub with a tablespoon or a hand whisk.

5. In the prepared mass we spread the swollen semolina with kefir, mix, add pumpkin and lemon zest, mix again.

6. Then we pour flour with baking powder, knead the dough, it turns out not steep, but thick enough.

7. Grease the baking dish with vegetable oil, put the dough into it, send it to the oven preheated to 180 degrees and bake for 45-55 minutes (the time depends on the type of oven, check the readiness with a wooden toothpick).

8. While the mannikin is being baked, we will prepare the syrup for impregnation. Lemon juice is filtered through a fine strainer, add water so that the total volume is no more than 100 ml, pour into a saucepan, pour sugar and send it to the fire. Bring the syrup to a boil, keep on low heat for 5 minutes.

9. We take the pumpkin mannikin out of the oven and, without removing it from the mold, immediately impregnate it with lemon syrup.

It remains to sprinkle the delicacy with powdered sugar and serve it on the table.

Have a nice tea party!