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Pumpkin-orange cake

Irresistible Pumpkin-Orange Cake: A Cozy Fall Delight

This Pumpkin-Orange Cake combines warm spices and zesty orange, making it a delightful autumn dessert perfect for gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups flour substitute with gluten-free flour for a gluten-free option
  • 1/2 cup sugar adjust to taste based on your preferred sweetness
  • 1 tbsp baking powder ensure it's fresh for best results
  • 1 tbsp vanilla use pure vanilla extract for an aromatic touch
  • 1/4 tsp salt a pinch is crucial for enhancing flavor depth
  • 1/2 cup cold butter vegan butter works well for a dairy-free version
  • 1 large egg yolk
For the Filling
  • 2 cups Hokkaido pumpkin substitute with butternut squash for a different flavor twist
  • 1/2 cup fresh orange juice fresh is preferred for flavor
  • 1 tbsp potato starch cornstarch is a suitable alternative if needed
  • 1 tsp cinnamon adjust or substitute based on your taste
  • 1/2 tsp cardamom adjust or substitute based on your taste
  • 1/2 tsp anise adjust or substitute based on your taste
For the Topping
  • 1 cup powdered sugar optional but adds a sweet touch when dusted over the cake

Equipment

  • Springform Pan
  • baking paper
  • mixing bowl
  • Whisk
  • pastry blender
  • Spatula
  • Baking Tray

Method
 

Step-by-Step Instructions for Pumpkin-orange cake
  1. Preheat your oven to 180 °C (356 °F). Gather ingredients and equipment, including a springform pan and baking paper.
  2. Cut the Hokkaido pumpkin into small pieces and arrange them on a baking tray. Roast for about 40 minutes until soft.
  3. Line the bottom of your springform pan with baking paper. In a bowl, combine flour, sugar, baking powder, vanilla, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Integrate the egg yolk into the remaining dough mixture to create a cohesive dough. Press firmly into the lined pan and refrigerate.
  5. Mash the cooled pumpkin into a puree. Combine it in a bowl with fresh orange juice and potato starch. Stir in sugar and spices until well-combined.
  6. Pour the filling into the chilled crust and sprinkle the reserved crumbly mixture over it for the streusel topping.
  7. Bake for about 40 minutes or until the filling is set and a toothpick comes out clean.
  8. Cool in the pan for about 15 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 210mgFiber: 2gSugar: 15gVitamin A: 800IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Do not overwork the dough for a flaky crust. Fresh orange juice enhances flavor dramatically. Adjust sweetness as needed based on pumpkin ripeness. Ensure pumpkin puree is smooth to prevent lumps in the filling. Consider adding nuts like pecans for texture variation.

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