Pumpkin cake with tangerines

12 servings

70 minutes

Pumpkin cake with mandarins is a delicate treat embodying autumn warmth and winter freshness. This dessert combines the softness of pumpkin with the citrus notes of mandarins and a light spiciness from spices. Historically, pumpkin has been used in baking due to its natural sweetness and velvety texture, while mandarins add juiciness and brightness to the flavor. The sponge is infused with the aroma of cinnamon, nutmeg, and ginger, while the airy cream cheese frosting with orange zest makes it even more tender. The decoration of mandarins and pomegranate gives the cake a festive look, making it an ideal dessert for cozy family evenings and celebrations. It’s a harmony of flavors and textures where pumpkin smoothly blends with citrus freshness, creating a magical gastronomic impression.

Energy value per serving

• Calories: 365.7
• Proteins: 11.1g
• Fats: 13.1g
• Carbohydrates: 52.3g

Ingredients

• Chicken egg: 3 pc
• Wheat flour: 2.5 glass
• Baking powder: 1 tsp
• Salt: 0.5 tsp
• Cinnamon: 0.5 tsp
• Ginger: 0.3 tsp
• Nutmeg: 0.3 tsp
• Sugar: 0.5 glass
• Butter: 120 g
• Orange zest: 1 tsp
• Low-fat cottage cheese: 360 g
• Pumpkin puree: 450 g
• Canned tangerines: 2 jar
• Vanilla extract: 0.5 tsp
• Pomegranate seeds: 80 g
• Milk: 70 ml
• Powdered sugar: 120 g

Cooking steps

1. Preheat the oven to 180 degrees.

2. Beat the eggs with sugar and add butter. Add pumpkin puree and mix until smooth.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 0.5 glass
   • Butter: 120 g
   • Pumpkin puree: 450 g

3. Mix flour with baking powder, cinnamon, ginger, nutmeg, and salt. Add milk and the egg-butter mixture.

   Required ingredients:

   • Wheat flour: 2.5 glasss
   • Baking powder: 1 teaspoon
   • Cinnamon: 0.5 teaspoon
   • Ginger: 0.3 teaspoon
   • Nutmeg: 0.3 teaspoon
   • Salt: 0.5 teaspoon
   • Milk: 70 ml

4. Grease the cake pan with butter and pour the batter into it. Bake for about 30 minutes until a wooden skewer inserted in the center comes out clean and dry.

   Required ingredients:

   • Butter: 120 g

5. Cool the sponge in the mold for about 10 minutes. Then remove from the mold and cool on a rack.

6. Whip the cottage cheese with powdered sugar and grated orange zest until fluffy.

   Required ingredients:

   • Low-fat cottage cheese: 360 g
   • Powdered sugar: 120 g
   • Orange zest: 1 teaspoon

7. Cut the cooled biscuit into 2 layers horizontally. Spread a layer of cottage cheese cream on the bottom layer and evenly distribute it over the surface. Cover with the second layer and evenly spread the remaining cream on top.

   Required ingredients:

   • Low-fat cottage cheese: 360 g

8. Decorate the cake with mandarins, arranging them in a ring around the entire circumference of the cake. Decorate the center of the ring with pomegranate seeds.

   Required ingredients:

   • Canned tangerines: 2 jars
   • Pomegranate seeds: 80 g