Friday, January 16, 2009

Pumpkin Cake with Orange and Walnuts

This is a delicious cake (excuse my modesty...) It is moist and refresing, not at all heavy. It can perhaps be improved adding some cinnamon and/or nutmeg, next time maybe...

Pumpkin Cake with Orange and Walnuts

Adapted from Madame Cugnac
For a 26 cm can

  • 800 gr. pumpkin puree
  • 2 oranges
  • 200 gr. sugar
  • 80 gr. grated walnuts
  • 1 teaspoon vanilla extract
  • 100 gr. butter, melted
  • 120 gr. flour
  • 150 gr. shelled walnuts (130 gr. chopped and 20 gr. in halves to decorate)
  • 3 eggs, yolks and whites divided
  • 1/2 envelope baking powder (about 2 teaspoons)
  • Powdered sugar for dusting
  1. To make the pumpkin puree: cut the pumpkin in four big chuncks, use a serrated knife and sawing motions, otherwise the knife can slip and you can hurt yourself. With a spoon, take out the seeds. Place it in a microwaveable bowl with lid and cook it on high for 20 min. or until the flesh is tender. Scoop out the pulp and mix it with a hand blender.
  2. We need the zest of the other orange. Squize both orange to get the juice. Mix pumpkin puree, orange zest and juice. Add the vanilla extract.
  3. Beat egg yolks and sugar until pale.
  4. Now add flour, baking powder, grated and chopped walnuts and pumpkin puree.
  5. It's time for the melted butter to come in.
  6. Perare your pan (grease it and coat it with flour). Pour in the cake mixture.
  7. Cook in a pre-heated oven at 210 ÂșC for aproximately one hour.
  8. Take it out of the pan when completely cooled. Arrage nicely your walnut halves on top of it. Roll the orange peel like flowers and dust with powdered sugar.