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AMY CATES
Pumpkin-orange cake
Typically this pumpkin orange-orange cake turns with crème fraîche
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut off the skin. Cut the flesh into pieces of 1 cm.
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Cook the pumpkin in 8 minutes until done. Drain and let cool on a plate. Meanwhile, grate the orange skin of the orange and squeeze out the fruit.
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Mix the butter, spice mix, orange zest, salt, half of the cooked pumpkin and the sugar in the food processor or with the hand mixer.
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Add eggs and crème fraîche one by one. Sift the flour and baking powder above it and mix into a light batter. Scoop the rest of the pumpkin through.
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Grease the cake mold and dust the inside with flour. Spoon the batter and bake in the middle of the oven for approx. 45 minutes.
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Cover with aluminum foil if the cake gets too dark. Check after 40 minutes for doneness. Put the skewer in the cake. If this comes out clean, the cake is done.
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Remove the cake from the oven and let it cool down completely. Heat the orange juice and the rest of the sugar in a saucepan over low heat and simmer for 3 minutes until syrup.
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Remove the cake from the mold and poke holes in the top with a skewer. Pour the syrup over and serve. Yummy! .
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Nutrition
265Calories
Sodium11% DV270mg
Fat17% DV11g
Protein8% DV4g
Carbs12% DV37g
Fiber4% DV1g
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