Pumpkin Cake with Walnuts and Oranges

Ingredients

400 g pumpkin, peeled and cleaned of seeds
4 eggs
1 cup sugar
200 ml of vegetable oil
2 1/2 cup all purpose flour
2 tsp. baking powder
2 tsp. cinnamon
a pinch of salt
orange peel  from 1 orange
1/2 cup walnuts

For cream:

800 g of sour cream, at least 14% fat 
1 tsp. whip cream stabilizer or starch corn (optional)
200 gr sugar powder
juice from 1 orange 
3 tbsp. sugar

Directions

Preheat oven to 400F.

Grate the pumpkin on a small grater.
Chop the nuts to small pieces, I do it using the chopper. If you don't have one, place the nuts on the cutting board, cover them with plastic and crush them with the rolling pin.
Sift the flour with baking powder, cinnamon and salt.
Using the electic mixer, beat eggs with sugar. Continue mixing, slowly add vegetable oil and then the orange peel.
Gradually add the flour mixture by mixing the dough by hand with folding movements or by mixer on Stir.

Fold in pumpkin and nuts, gently stir by hand.

On a sheet of parchment draw a circle with a diameter of your spring form (encircle the bottom of the form). Place the perchament paper on the baking sheet and place the dough with a spoon and distribute evenly in a circle. For my 9" spring form I used 7-8 tablespoons. 

Bake the cake layers for about 10 min each, until they have a nice golden color.
I baked them 2 at a time and got 7 layers.
Prepare the cream.

Cook juice of 1 orange with sugar until thick, for about 17 min. Place aside to cool.
In the meantime, beat the sour cream with sugar powder. Add the juice at mix. If the cream is not very stiff, add the stabilizer or a corn starch. 

 To assemble the cake, place the first layer on the spring form and generously top with the cream. Cover with the second layer of cake and repeat. You can cover the top cake layer with the cream if you want or to leave bare for decoration.

Place the cake in the fridge for a couple of hours.

To decorate, you can use the crashed walnuts, orange marzipan, candy pumpkins or melted white chocolate. Just have fun with it and enjoy!

Pumpkin Cake with Oranges and walnuts

 



 

 

 

Ingredients:

  • Ingredients
  • 400 g pumpkin, peeled and cleaned of seeds
  • 4 eggs
  • 1 cup sugar
  • 200 ml of vegetable oil
  • 2 1/2 cup all purpose flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • a pinch of salt
  • orange peel from 1 orange
  • 1/2 cup walnuts
  • For cream:
  • 800 g of sour cream, at least 14% fat
  • 1 tsp. whip cream stabilizer or starch corn (optional)
  • 200 gr sugar powder
  • juice from 1 orange
  • 3 tbsp. sugar

The Cooking Tale

Pumpkin Cake with oranges and walnuts

Delicious, moist and very delicate pumpkin cake with flavorful oranges and tasty walnuts.

Pumpkin Cake with oranges and walnuts

Ingredients:

  • Ingredients
  • 400 g pumpkin, peeled and cleaned of seeds
  • 4 eggs
  • 1 cup sugar
  • 200 ml of vegetable oil
  • 2 1/2 cup all purpose flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • a pinch of salt
  • orange peel from 1 orange
  • 1/2 cup walnuts
  • For cream:
  • 800 g of sour cream, at least 14% fat
  • 1 tsp. whip cream stabilizer or starch corn (optional)
  • 200 gr sugar powder
  • juice from 1 orange
  • 3 tbsp. sugar

Step by step:

Directions

1. Preheat oven to 400F.
2. Grate the pumpkin on a small grater.
3. Chop the nuts to small pieces, I do it using the chopper. If you don't have one, place the nuts on the cutting board, cover them with plastic and crush them with the rolling pin.
4. Sift the flour with baking powder, cinnamon and salt.
5. Using the electic mixer, beat eggs with sugar. Continue mixing, slowly add vegetable oil and then the orange peel.
6. Gradually add the flour mixture by mixing the dough by hand with folding movements or by mixer on Stir.
7. Fold in pumpkin and nuts, gently stir by hand.
On a sheet of parchment draw a circle with a diameter of your spring form (encircle the bottom of the form). Place the parchment paper on the baking sheet and place the dough with a spoon and distribute evenly in a circle. For my 9" spring form I used 7-8 tablespoons.
8. Bake the cake layers for about 10 min each, until they have a nice golden color. I baked them 2 at a time and got 7 layers.

Prepare the cream.
9. Cook juice of 1 orange with sugar until thick, for about 17 min. Place aside to cool.
10 In the meantime, beat the sour cream with sugar powder. Add the juice at mix. If the cream is not very stiff, add the stabilizer or a corn starch.
11. To assemble the cake, place the first layer on the spring form and generously top with the cream. Cover with the second layer of cake and repeat. You can cover the top cake layer with the cream if you want or to leave bare for decoration.
12. Place the cake in the fridge for a couple of hours.

To decorate, you can use the crashed walnuts, orange marzipan, candy pumpkins or melted white chocolate. Just have fun with it and enjoy!
Desserts   Breakfast  


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