Pumpkin & orange cake with walnuts

Ingredients

The Batter

220 grams (7.8 ounces) pumpkin
3 large eggs
160 grams (5.6 ounces) sugar
100 grams (3.5 ounces) butter
50 milliliters (1.7 ounces) orange juice
220 grams (7.8 ounces) flour
6 grams (0.2 ounces) baking powder
50 grams (1.8 ounces) nuts
50 grams (1.8 ounces) chocolate
1 teaspoon (2 grams) orange zest

Icing

100 grams (3.5 ounces) bitter chocolate
20 grams (0.7 ounces) milk
20 grams (0.7 ounces) butter

Equipment

Fine Grater
Essential for **grating the pumpkin** finely, which ensures even texture and moisture throughout the cake.
Electric Mixer
An electric mixer will make **creaming your butter and sugar a breeze**. Ensure you start at a low speed to avoid any mess.
Sieve
A sieve will help you to **sift the flour and baking powder**, removing any lumps for a smoother batter.
Oven Preheated to 356°F (180°C)
Make sure your oven is **preheated to the right temperature** for consistent baking.
Cake Pan
A cake pan lined with parchment or a 'French shirt' will **help in easy removal** and prevent sticking.
Wire Rack
Allows your cake to **cool evenly** without getting soggy at the bottom.

Instructions

Step 1

Grate the pumpkin on a fine grater. This will ensure even distribution in the batter.

Step 2

Roast and chop the nuts. Roasting enhances the flavor.

Step 3

Chop the chocolate. Use a sharp knife to avoid melting the chocolate in your hands.

Step 4

Beat the room temperature butter with sugar for 3 minutes until light and fluffy.

Step 5

Add the eggs one at a time and continue beating until well combined.

Step 6

Pour in the orange juice and stir. Be gentle to maintain the airiness of the batter.

Step 7

Sift the flour, baking powder, and a pinch of salt into the bowl with the batter, and beat at low mixer speed until just combined. Overbeating can make the cake dense.

Step 8

Fold in the chocolate, pumpkin, nuts, and orange zest. Mix until evenly distributed.

Step 9

Pour the batter into a cake pan lined with parchment paper or greased and floured for easy release.

Step 10

Bake in a preheated oven at 356°F (180°C) for 50-55 minutes. Check for doneness with a skewer; it should come out clean.

Step 11

Remove the cake from the pan and cool on a wire rack. Cooling on a wire rack prevents the bottom from getting soggy.

Step 12

Garnish with whole nuts and pour the chocolate icing over the cooled cake.

Servings

Serve this delightful pumpkin-orange cake at a cozy afternoon **tea party**, where its warm and spicy aroma will effortlessly charm your guests. For a more festive presentation, **garnish with whole nuts** and maybe even a twist of orange zest for that extra zing. 🍊 Planning a fall-themed brunch? This cake pairs wonderfully with a **cup of hot apple cider**, bringing together all the comforting flavors of autumn. 🍏 For a **special dessert**, add a side of vanilla ice cream or a dollop of whipped cream. Don’t forget to drizzle some extra melted chocolate on top for that oh-so-satisfying finish! 🍫 The rich layers of flavor and moist texture make it not only a family favorite but also a great treat to bring along for a festive potluck or a friend's gathering. 🥳

Variations

Gluten-Free Variation 🌾: Substitute the regular flour with a **gluten-free all-purpose flour blend** to make this cake gluten-free. Ensure to add a teaspoon of xanthan gum if your flour blend doesn’t contain it. Vegan Variation 🌱: Replace the eggs with **flaxseed eggs** (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg), use a **plant-based butter** alternative, and swap out the milk in the icing for your favorite non-dairy milk. The cake remains equally delicious and rich!

Faq

What if I don't have an electric mixer?
No worries! You can use a **hand whisk** and a bit of elbow grease. It might take a bit longer, but the results will still be delicious.
Can I use canned pumpkin instead of fresh?
Absolutely! Just make sure to **drain any excess liquid** from the canned pumpkin to prevent a soggy batter.
How can I prevent my cake from sticking to the pan?
Lining the pan with **parchment paper** or making a 'French shirt' will help in easy removal and ensure your cake comes out perfectly.
Can I add more spices?
Certainly! Feel free to **experiment with warm spices** like cinnamon, nutmeg, or ginger to enhance the flavor profile of your cake.
How do I store this cake?
Store your cake in an **airtight container** at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for longer storage.
Can I double this recipe?
Sure! Just ensure you have a large enough bowl and pan, and maybe adjust the **baking time accordingly** to ensure the cake cooks evenly.