Pumpkin cake, with the aroma of orange and cinnamon

Name: Pumpkin cake, with the aroma of orange and cinnamon - Agata G.
Ingredients: 250 g roasted pumpkin; 200 g flour; 200 g sugar; 3 eggs; 7 and a half tablespoons of oil (the recipe called for olive oil; but I used sunflower oil); grated zest of one orange; 1 teaspoon of cinnamon; 1 packet of baking powder; a pinch of salt.

Dessert - Pumpkin cake, with the aroma of orange and cinnamon by Agata G. - Recipia

Pumpkin cake, flavored with orange and cinnamon In the autumn season, when pumpkin makes its appearance on our tables, there is nothing more comforting than a fluffy cake that combines the sweet taste of pumpkin with the fresh aroma of orange and the warmth of cinnamon. This recipe is a culinary gem, discovered on a Spanish blog, and promises to quickly become your family's favorite. An easy-to-make cake, perfect for enjoying alongside a cup of coffee or milk, it's ideal both for a snack and for dessert. Preparation time: 20 minutes Baking time: 30-35 minutes Total time: 55-60 minutes Number of servings: 12 Ingredients: - 250 g roasted pumpkin (about one small pumpkin) - 200 g flour - 200 g sugar (150 g for the mixture + 50 g for sprinkling) - 3 large eggs - 7 and a half tablespoons of oil (preferably sunflower oil, but you can also use olive oil) - Zest of one orange - 1 teaspoon of cinnamon - 1 packet of baking powder - A pinch of salt The history of pumpkin cake Pumpkin cakes are a tradition in many cultures, especially in the cold season when pumpkin becomes a star ingredient. This pumpkin cake reflects how people have learned to make the most of seasonal ingredients, combining them with warm and comforting flavors. The use of cinnamon and citrus is an ancient practice, adding a distinctive flavor and aroma. Step by step for a perfect cake 1. Preparing the ingredients: Start by ensuring all ingredients are at room temperature. This helps achieve a fluffy and homogeneous texture. Preheat the oven to 180°C (350°F) and prepare a rectangular baking dish by greasing it with a little oil and lining it with parchment paper. 2. Egg mixture: In a large bowl, add the three eggs, salt, and 150 g of sugar. Use an electric mixer to beat the ingredients on medium speed until the mixture becomes lighter in color and fluffy. This process will introduce air into the mixture, contributing to a lighter cake. 3. Adding the pumpkin: Incorporate the roasted pumpkin, mashed with a fork to achieve a fine puree. Add the orange zest and cinnamon, gently mixing with a spatula or wooden spoon to retain the air in the mixture. 4. Including the oil and flour: Add the oil and mix well. In another bowl, sift the flour together with the baking powder. Now, add the flour to the wet mixture and mix until all ingredients are fully integrated. Be careful not to overmix, as this can lead to a dense cake. 5. Resting the mixture: Pour the mixture into the prepared dish and level the surface with a spatula. Let the cake rest in the dish for 5-10 minutes. This step is essential to allow the ingredients to settle and achieve an even texture. 6. Baking: Sprinkle the remaining 50 g of sugar on top of the mixture. This sugar will caramelize during baking, providing a sweet and crispy crust. Place the dish in the preheated oven and bake for 30-35 minutes. You can check if the cake is done by performing the toothpick test: if it comes out clean, the cake is baked. 7. Cooling and serving: Once out of the oven, let the cake cool in the dish for a few minutes, then transfer it to a wire rack to cool completely. Cut the cake into squares and serve alongside a cup of coffee, tea, or milk. It is even more delicious the next day when the flavors have time to develop. Useful tips: - Pumpkin: You can use fresh or canned roasted pumpkin. If using fresh pumpkin, make sure to roast it well until soft. - Flavors: If you want to enhance the flavor of the cake, add some chopped nuts or raisins to the mixture. - Vegan option: You can replace the eggs with applesauce (about 75 g of applesauce for each egg) and the oil with coconut oil. - Combinations: Pumpkin cake pairs perfectly with vanilla ice cream or whipped cream, offering a pleasant contrast of textures and temperatures. Calories and nutritional benefits: This pumpkin cake is not only delicious but also provides nutritional benefits. Pumpkin is rich in vitamins A, C, and E, making it an excellent ingredient for the immune system and skin health. A serving (about 100 g) contains approximately 250 calories, depending on the ingredients used. Frequently asked questions: - Can I use other types of oil? Yes, you can use any neutral-flavored oil, such as canola oil or almond oil. - What if I don’t have sugar? You can replace sugar with honey or a natural sweetener, but keep in mind that texture and taste may vary. - How can I store the cake? It keeps well in airtight containers at room temperature for 3-4 days. You can also freeze it for later use. This pumpkin cake, flavored with orange and cinnamon, is more than just a dessert – it’s an autumn story you can savor with your loved ones. So, put on your favorite seasonal clothes, grab the spatula, and get ready to enjoy an unforgettable culinary experience. Enjoy!

Pumpkin cake, with the aroma of orange and cinnamon

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