Pumpkin & orange cake

Beat the room temperature butter with sugar and vanilla sugar.

Add the eggs, and beat.

1. Add sour cream, and beat again until smooth and fluffy.
2. In a separate bowl, mix 300g (10.50 oz) of sifted flour with baking powder and salt.
3. Add dry ingredients to the liquid ones, and knead the dough with a spatula
4. Squeeze the juice from the orange, and make the zest.
5. Divide the dough into 2 parts.
6. Into the bigger part add pumpkin puree, orange zest, 30 ml of orange juice and 50g (1.75 oz) of flour. Mix with a spatula.
7. Add sifted cocoa and 80 ml of orange juice to the smaller part of the dough. Pour in the cream, and stir until smooth.
8. Grease the baking tin with butter, sprinkle with cocoa, and shake off the excess ("French shirt").
9. Pour two types of dough alternately into the center of the tin (2 tablespoons each).
10. At the end, make random patterns on the surface of the dough using a toothpick.
11. Bake the cake in the oven preheated to 356F (180C) for 20 minutes. Then reduce it to 320F (160C), and bake for another 40-60 minutes, depending on the size of the tin, until cooked (the skewer should come out dry!).
12. Cool the  finished cake on a wire rack, and serve.

Bon Appetit!

* I recommend baking this cake in a larger pan (I have 18cm). Then it will be a little lower, but it will cook faster and more evenly!