Pie with Pumpkin and Almond Jam

3 eggs;

85 g of sugar;

85 g of wheat flour for cakes (low gluten);

3 tbsp water;

3 tbsp Quinta de Jugais Pumpkin and Almond Jam;

1 tsp ground cinnamon;

1 tbsp sugar (for the filling);

1. Preheat the oven to 180°C. Then grease a baking tray with butter and sprinkle with flour.

2. In a bowl, beat the eggs with the sugar for 5 minutes. Then add the water and beat for another minute. Gradually add the sifted flour and mix without beating so as not to lose the air in the dough, which will make the cake rise.

3. Spread the mixture on the baking tray until it covers the edges. Bake the mixture for approximately 5 minutes. Meanwhile, spread a cloth on your table and sprinkle it with sugar and cinnamon.

4. Open the jar of pumpkin jam. Once the pie is cooked, turn it over onto the cloth, spread the jam on top and roll it up with the help of the cloth.

5. Once rolled, place it on a serving plate and it is ready to be enjoyed.