Pumpkin
,Orange Cake
125
mLbutter,
softened
250
mLsugar
10
mL finely gratedorange zest
2eggs
14
oz/400 gcooked pumpkin
(500
mLall-purpose flour
10
mLbaking powder
5
mLbaking soda
5
mLground cinnamon
2
mLground nutmeg
pinch
salt
160
mL18
% cream
Orange Syrup:
125
mL sugar
125
ml orange juice
35
% cream, to serve
Pumpkin
Cake
Butter a 23 cm springform pan. Line base and side with parchment paper. Preheat oven to 180 °C.
Beat
butter,
sugar and zest in a medium bowl with an electric mixer until light
and creamy. Add eggs, one at a time, beating well after each
addition. Add the pumpkin. Stir until combined (mixture may look
curdled)
.
Add
remaining ingredients and stir until combined. Spoon mixture into
prepared pan. Bake in preheated oven for 50 to 60 minutes or until
done when tested with a toothpick or cake tester.
Orange
syrup
Heat and stir both ingredients in a medium saucepan over medium heat until sugar is dissolved. Simmer, uncovered, for about 3 minutes or until thickened slightly. Pour over hot cake; let stand until cool. Serve with whipped cream.
