Gingerbread cake with pumpkin and orange
8 servings
60 minutes
Gingerbread cake with pumpkin and orange is a cozy blend of warm spices, sweet pumpkin, and refreshing orange zest. This recipe draws inspiration from European cuisine, where aromatic spiced cakes are traditionally baked in cold weather. The softness of the pumpkin gives the baked goods a tender texture, while honey adds natural sweetness. Orange zest brings subtle citrus notes that balance the rich spices: cinnamon, ginger, clove, and cardamom. Prunes add fruity depth of flavor and juiciness. This cake is perfect for a cozy tea time on cool evenings; it can be served as a standalone treat or complemented with light cream or nuts. The smell of fresh baking fills the home with warmth and evokes family traditions and celebrations.
1
Wrap the pumpkin in foil and bake in the oven at 160 degrees until soft, about 30 minutes. Puree with a fork or blender, mix with honey.
- Pumpkin: 180 g
- Wildflower honey: 120 g
2
Mix flour, baking powder, salt, cocoa, zest, and spices separately. Add pumpkin with honey and pour in milk, mixing thoroughly. Chop the prunes and incorporate them into the dough.
- Wheat flour: 220 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
- Cocoa powder: 2 teaspoons
- Orange zest: 1 tablespoon
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground nutmeg: pinch
- Ground cardamom: 0.5 teaspoon
- Milk: 120 ml
- Prunes: 100 g
3
Pour into a rectangular cake pan and bake for 45 minutes at 175 degrees. Let it cool in the pan, covering it with a towel to preserve the aroma.
