Pumpkin and Orange Cake Recipe
An unusual fragrant juicy pie with sour cream. Great for an autumn tea party in a family circle.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Chop the pumpkin and bake it in the oven. Cut the pulp, chop it into a puree using a blender.
  2. Whisk the butter and sugar. Add the eggs one at a time, beating after each. Separately mix pumpkin puree, juice, milk and zest. In another bowl, mix the dry ingredients: flour, spices, baking powder, soda. Add ginger and cinnamon to your liking.
  3. Add the dry mixture to the butter, alternating with pumpkin puree. A small portion. Do not knead hard. Divide the dough into 2 parts. Bake the cakes at 180 degrees. Each cake is baked for about 15-20 minutes, but focus on your oven.
  4. Cool each cake completely, wrap it in a bag or film, leave it to lie down for a couple of hours (you can put it in the refrigerator). So the cakes will be easier to cut and not crumble.
  5. Mix sour cream, cream cheese and powdered sugar. Add a little vanilla. The cream is ready.
  6. Cut each cake into two parts. Lubricate the finished cake with cream, put jam in one layer. Put it in the refrigerator. I decorated it with the crumbs left over from leveling the cakes.
  7. Pumpkin can be used to cook not only porridge, but also stew. But also delicious desserts. For example, here is a cozy homemade cake-ginger. I recommend giving it a try.
  8. Bon appetit)
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