Ingredients
The batter
pumpkin
220g
7.70oz
1cup
14.74tbsp
egg
3pc
sugar
160g
5.60oz
0.64cup
10.72tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
orange juice
50ml
1.65fl oz
3.35tbsp
flour
220g
7.70oz
1cup
14.74tbsp
baking powder
6g
0.21oz
0.40tbsp
nuts
50g
1.75oz
3.35tbsp
chocolate
50g
1.75oz
3.35tbsp
orange zest
1tsp
Icing
bitter chocolate
100g
3.50oz
0.40cup
6.70tbsp
milk
20g
0.68fl oz
butter
20g
0.70oz
1.34tbsp
Method
Pumpkin cake
- Grate the pumpkin on a fine grater.
- Roast and chop the nuts.
- Chop chocolate.
- Beat the room temperature butter with sugar for 3 minutes. Add the eggs one at a time and continue beating.
- Add orange juice, stir. Sift the flour, baking powder and a pinch of salt into the bowl with the dough, beat at low mixer speed.
- Add chocolate, pumpkin, nuts and zest, and mix up.
- Pour the batter in a cake pan and bake in the oven preheated to 356F (180C) for 50-55 minutes. Check the readiness with a skewer. *Line the mold with pegment or make a "French shirt".
- Remove the finished cake from the baking tin, cool on a wire rack.
- Garnish with whole nuts and pour the chocolate icing over.
Icing
- Combine everything in a bowl and melt in the microwave or in a water bath.
- Cool and pour over the cake.
