Pumpkin & orange cake

Ingredients

Cake

100 grams (3.5 ounces) butter
300 grams (10.6 ounces) sugar
8 grams (0.28 ounces) vanilla sugar
3 large eggs
150 grams (5.3 ounces) heavy sour cream
350 grams (12.3 ounces) flour
10 grams (0.35 ounces) baking powder
3 grams (0.1 ounces, about 1/2 teaspoon) salt
40 grams (1.4 ounces) cocoa powder
30 milliliters (1 ounce) cream (10%)
Zest of 1 orange
110 milliliters (3.7 ounces) orange juice
260 grams (9.2 ounces) pumpkin puree

Equipment

Electric Mixer
A powerful mixer will help you achieve a smooth, fluffy batter. If you don't have one, a sturdy hand mixer works too!
Mixing Bowls
You'll need separate bowls for wet and dry ingredients. Opt for glass or metal for easy cleaning.
Baking Tin
A larger pan (18cm recommended) ensures even cooking. Grease it thoroughly to prevent sticking.
Wire Rack
Cool the cake evenly by allowing air to circulate around it. This prevents soggy bottoms!
Zester & Juice Squeezer
Fresh orange zest and juice add a vibrant flavor. Invest in good quality for ease of use.
Toothpicks
Useful for creating unique patterns on your cake before baking. Plus, they help check if the cake is done!

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). Grease a baking tin with butter, sprinkle with cocoa, and shake off the excess. This technique is called "French shirt" and helps prevent the cake from sticking to the tin.

Step 2

2. In a large bowl, beat the room temperature butter with sugar and vanilla sugar until light and fluffy. Ensure the butter is at room temperature to achieve the right consistency.

Step 3

3. Add the eggs one at a time, beating well after each addition until fully incorporated. Adding eggs one at a time ensures they emulsify properly with the butter mixture.

Step 4

4. Add the heavy sour cream and beat again until the mixture is smooth and fluffy.

Step 5

5. In a separate bowl, sift together 300 grams (10.5 ounces) of flour, baking powder, and salt.

Step 6

6. Gradually mix the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.

Step 7

7. Squeeze the juice from the orange and grate the zest. It's best to zest the orange before juicing it.

Step 8

8. Divide the dough into two parts. In the larger part, add pumpkin puree, orange zest, 30 milliliters of orange juice, and 50 grams (1.76 ounces) of flour. Mix with a spatula until evenly combined.

Step 9

9. In the smaller part of the dough, add sifted cocoa and 80 milliliters (2.7 ounces) of orange juice. Pour in the cream and stir until smooth.

Step 10

10. Pour two tablespoons of each type of dough alternately into the center of the prepared tin. This technique creates a beautiful marbled effect.

Step 11

11. Once all dough has been used, make random patterns on the surface using a toothpick.

Step 12

12. Bake in the preheated oven at 356°F (180°C) for 20 minutes. Then, reduce the oven temperature to 320°F (160°C) and bake for an additional 40-60 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary depending on your oven and the size of the tin.

Step 13

13. Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Serve and enjoy! Bon Appétit! For even baking, it's recommended to use a larger tin (about 18cm in diameter).

Servings

Our delightful pastry is incredibly versatile when it comes to serving. Enjoy it warm with a generous scoop of vanilla ice cream for a heavenly dessert experience. 🍨 The contrast between the hot, moist cake and the cold, creamy ice cream is simply irresistible.

If you're serving this pastry at a brunch, pair it with a cup of freshly brewed coffee or a rich hot chocolate. ☕ The sweet and zesty notes of the cake perfectly balance the robust flavors of these beverages. For an extra touch, add a slice of orange or a sprinkle of cocoa on the side.

Hosting a dinner party? This cake makes an elegant end to a meal. Serve it with a dollop of freshly whipped cream and a candied orange peel garnish. 🍊 Your guests will be talking about this dessert long after the evening ends.

For a kid-friendly treat, cut the cake into fun shapes using cookie cutters and serve with a drizzle of chocolate syrup. 🎉 It's a fun and delicious way to make any gathering more festive!

Variations

Gluten-Free 🌾

To make this recipe gluten-free, substitute the regular flour with a high-quality gluten-free flour blend. Ensure the blend contains xanthan gum for the best texture. You might also need to slightly adjust the liquid ingredients to achieve the perfect batter consistency.

Vegan 🌱

Making this recipe vegan is easier than you think! Replace the butter with a plant-based margarine or coconut oil. Use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) instead of regular eggs. Substitute the sour cream with a vegan yogurt or a cream made from cashews. The result will be just as delicious and dairy-free!

Faq

Why is my cake not rising properly?
Check your baking powder's freshness and ensure you mix it well with the flour. Also, avoid over-mixing the batter, which can deflate the cake.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. The baking time can vary, so keep an eye on it!
Can I freeze this cake?
Yes, you can! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it at room temperature when you're ready to enjoy it.
How can I make my cake more moist?
Ensure you don’t over-bake it. Adding a tablespoon of oil or a bit of applesauce can also enhance moisture.
Can I substitute the pumpkin puree with something else?
Yes, you can use sweet potato puree or even carrot puree. These substitutes will provide a similar texture and sweetness.
What can I do if my icing keeps melting?
Make sure your cake is completely cooled before applying frosting. If your kitchen is warm, consider chilling the cake and frosting it in a cool environment.