Pumpkin-nut cake with candied orange
10 servings
90 minutes
Pumpkin-nut cake with orange candied fruits is a cozy autumn treat with a warm spice aroma and rich nutty-pumpkin flavor. Its roots trace back to European baking traditions where pumpkin was often used to add moisture and softness to the dough. Nuts add texture, while orange candied fruits provide a light citrus note that refreshes the dessert's sweet profile. This cake pairs perfectly with a cup of fragrant tea or coffee and is suitable for cozy family gatherings. The sweet delight not only pleases the palate but also attracts the eye with its warm golden hue. Topped with caramelized nuts, it becomes a true festive treat that can brighten a gloomy day and create an atmosphere of comfort.
1
Preheat the oven to 180 degrees.
2
Grate the pumpkin on a coarse grater and simmer it with a small amount of water for 20-25 minutes. Let it cool and squeeze out the excess liquid. You should end up with 1 cup of prepared pulp.
- Pumpkin: 200 g
3
Sift the flour, baking powder, salt, pepper, cinnamon, ginger, and allspice into a bowl.
- Wheat flour: 2.5 glasss
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground allspice: pinch
4
In another bowl, beat the butter, gradually add 1 cup of sugar, then add the eggs one at a time. Add 1 cup of prepared pumpkin and gradually add the dry ingredients in several batches. Mix until smooth. Add 3/4 cup of walnuts and 0.5 cup of chopped candied fruits.
- Butter: 175 g
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Pumpkin: 200 g
- Wheat flour: 2.5 glasss
- Baking powder (raising agent): 2 teaspoons
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground allspice: pinch
- Shelled walnuts: 130 g
- Candied orange peel: 100 g
5
Place the dough in the mold and bake for about 1 hour. Check readiness with a toothpick. Remove from the oven, let it sit for 10 minutes, then remove from the mold and cool completely.
6
Meanwhile, roast 1/4 cup of walnuts in a dry skillet over medium heat until brown. Add 1 tablespoon of butter and 2 tablespoons of sugar. Stir and remove from heat.
- Shelled walnuts: 130 g
- Butter: 175 g
- Sugar: 1 glass
7
Melt the jam in the microwave.
- Orange marmalade: 0.5 glass
8
Place the cake on a plate, pour with jam, sprinkle with nuts in sugar, and decorate with candied fruits.
- Orange marmalade: 0.5 glass
- Shelled walnuts: 130 g
- Candied orange peel: 100 g