Pumpkin & orange tall cake with berry confit

Serve this Pumpkin-Orange Berry Confit Cake as the stunning centerpiece of your dessert table. Whether it's a cozy family gathering or an elegant dinner party, this cake’s bright flavors and beautiful presentation are sure to impress. For a truly indulgent experience, pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The freshness of the berries with the creamy, rich layers will tantalize your taste buds. Feeling a bit more adventurous? Drizzle a little bit of warm caramel sauce over the top for that extra dash of sweetness. Looking for a burst of color on your plate? Garnish with fresh orange slices and a sprinkle of powdered sugar. This not only enhances the look but also complements the citrus notes within the cake. And if you’re making this for a morning brunch, why not serve it alongside a steaming cup of spiced pumpkin latte? The pairing is simply delightful!

For a gluten-free variation, simply substitute the flour with a good quality gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to maintain the cake’s structure. To make this recipe vegan, swap the eggs for flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), use a dairy-free cream cheese and mascarpone, and replace the cream with coconut cream. Opt for a vegetable oil that is also vegan-friendly, although the specified oil is typically fine. Make sure all berry confit and any additional fillings are free from animal products.