Sweet pumpkin cake with raisins

Name: Sweet pumpkin cake with raisins
Ingredients: 1 kg pumpkin; 250 g oil; 250 g orange juice; zest of 2 oranges; 300 g sugar; 200 g dark raisins; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 vial rum essence; 400 g flour; 18 g sesame seeds

Dessert - Sweet pumpkin cake with raisins by Marioara A. - Recipia

The sweet pumpkin cake with raisins bakes at 180°C with pieces of pumpkin, raisins and sesame; the top turns golden while the middle stays soft. Orange juice and zest go into the batter with cinnamon and cloves; I cut the pumpkin into cubes about 1 cm across so they’re visible in each slice. Preparation: 25 minutes. Cooking: 50 minutes. Total time: 75 minutes. Serves: 12. Approximately 495 kcal and 5 g of protein per serving.

Ingredients

1 kg pumpkin
250 g oil
250 g orange juice
zest of 2 oranges
300 g sugar
200 g dark raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 vial rum essence
400 g flour
18 g sesame seeds

Preparation

1. Peel the pumpkin and cut it into small cubes. 2. In a deep bowl, mix 235 g oil with the orange juice and grated zest, sugar, raisins, baking powder, cinnamon, cloves and rum essence until the sugar dissolves. 3. Gently fold in the flour, then add the pumpkin and mix until the cubes are coated in batter. 4. Grease a 25 x 35 cm pan with the remaining 15 g oil and pour in the batter. Sprinkle the sesame evenly over the top. 5. Bake at 180°C for 50 minutes, until nicely browned and a toothpick inserted into the batter comes out without any raw batter on it.

Notes

For a gluten-free version, use 400 g gluten-free cake flour blend; the batter contains gluten, and sesame is an allergen. Keep it covered in the refrigerator for up to 3 days. A slice goes well with black tea. I prefer to bake it a few hours before serving, as it’s easier to cut once it has cooled. Pumpkin with firm flesh and few fibers cuts more cleanly; if it releases a lot of liquid after cutting, pat the cubes dry before adding them to the batter. Thin-skinned oranges are easier to zest without reaching the white pith, which can taste bitter. In a pan deeper than 25 x 35 cm, the middle may need a few extra minutes.