Pumpkin-orange cake
4 servings
30 minutes
Pumpkin-orange cake is a cozy blend of autumn warmth and citrus freshness. This dessert originated in America, where pumpkin plays an important role in cuisine, especially in seasonal dishes. The cake's tender texture is achieved through pumpkin puree, while orange juice and zest add a subtle tang and aromatic freshness. The flavor harmoniously combines with spices, creating a warm and slightly spicy aftertaste. Served with airy sour cream frosting and garnished with orange slices, it is not only delicious but also aesthetically pleasing. Perfect for cozy family tea times or festive evenings.
1
In a large bowl, beat the butter with sugar until smooth, adding the eggs one at a time while continuing to beat.
- Butter: 120 g
- Sugar: 150 g
2
Mix pumpkin puree, orange juice, milk, and orange zest separately.
- Pumpkin puree: 1 glass
- Orange juice: 100 ml
- Milk: 0.3 glass
- Orange zest: 1 tablespoon
3
In the third container, mix the dry ingredients: flour, spices, baking powder, baking soda, and salt; add the dry mixture to the butter-egg mixture, alternating with the pumpkin puree, and mix everything.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 3 teaspoons
- Cinnamon: 1 teaspoon
- Baking soda: 0.5 teaspoon
4
Pour into a greased pan and bake at 180 degrees for about 30 minutes. Cool on a rack.
5
For the cream, whip sour cream with powdered sugar. Decorate with oranges.
- Sour cream: 200 g
- Icing sugar: 3 tablespoons
6
