Pumpkin-orange cake

Name: pumpkin-orange cake
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g fresh pumpkin half pumpkin; 1 press orange cleaned up; 100 g unsalted butter at room temperature; 1 tl spice mix cake and speculaas jar 40 g; 1 mespoint salt; 200 g granulated sugar; 2 medium sized egg; 125 ml creme fraiche; 302 g self raising flour; 2 tl baking powder

Typically this pumpkin orange-orange cake turns with crème fraîche

Ingredients

Kitchen Stuff

1 food processor
1 cake mold (30 cm)
1 satay prickers

Directions

Preheat the oven to 180 ° C.
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.
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.
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.
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.
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.
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.
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.
Remove the cake from the mold and poke holes in the top with a skewer. Pour the syrup over and serve. Yummy! .