Pumpkin is a very healthy vegetable. It is low in calories and also contains a lot of fiber, which is extremely important for proper digestion, including intestinal function. It contains beta-carotene, which has antioxidant properties and helps maintain eye health and beautiful skin. You can smuggle it not only in soups or vegetable stews, but also in… delicious cakes. If you don’t know what to bake for the upcoming weekend yet, prepare some delicious ones orange and pumpkin cake.
To prepare the recipe below, you will need: dyniowe puree. You can make them easily. All you need to do is cut the peeled and hollowed out pumpkin into smaller pieces, place it on a baking tray lined with baking paper and bake it in an oven preheated to 180 degrees until soft. This will take approximately 30 minutes. Then transfer the cooled pumpkin to a blender and blend until smooth. Purée can be like that the basis of many dishes, e.g. cakes, soups and cocktails.
Before you start baking, prepare the appropriate form. It will work well cake tin with a diameter of 22 cm.
Ingredients for the cake:
- 250 g pumpkin puree,
- 175 g of soft butter,
- 175 g of brown sugar,
- 3 eggs,
- 1 orange,
- 225 g of cake flour,
- 1 teaspoon of baking powder,
- 2 teaspoons of cinnamon.
Ingredients for the topping:
- 135 g of Philadelphia type cream cheese,
- 75 g of white chocolate,
- grated zest of ½ lemon.
Bake the seedless pumpkin cut into smaller pieces (about 30-40 minutes at 200°C). Blend the pulp separated from the skins, drain excess water and measure the appropriate amount of purée.
Grate the peel from the scalded orange. Squeeze the juice out of it.
Sift flour, baking powder and cinnamon through a sieve.
Cream the butter and sugar until fluffy. Without stopping mixing, add one egg to the mixture. Finally, add the grated orange peel and the juice squeezed from it.
Mix the loose products into the mass in batches (with a spatula). Mix briefly, just until the ingredients are combined. Combine the dough with the pumpkin purée.
Transfer the dough to a greased 22 cm diameter cake tin. Place in the oven preheated to 180°C. Bake for about 50 minutes – until the stick is dry. Cool on a rack.
Melt the crushed chocolate in a pot. Mix with cheese and grated lemon zest. Spread evenly on the surface of the cooled cake.
Sources: Terazgotuje.pl
