{Pumpkin Orange Cake}
Serves:: 8-10 servings
Pumpkin Cake:
  • 300g white sugar
  • 230g butter, softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 280g all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ground cinnamon
  • 350g pumpkin puree
  • 50g walnuts, chopped (optional)
Mascarpone Orange Frosting:
  • 200g mascarpone cream
  • 100g white chocolate
  • 150g heavy cream, whipped
  • 1 teaspoon vanilla extract
  • Zest from one orange
Chocolate Glaze:
  • 60g dark chocolate, chopped
  • 60ml heavy cream
Pumpkin Cake:
  1. Pre-heat your oven to 350F and line 2 18-cm cake pans with baking paper.
  2. Sift the flour, salt, baking soda, baking powder, cinnamon and ginger in a bowl.
  3. Mix the butter with sugar until creamy and fluffy, at least 5 minutes.
  4. Stir in the eggs, one by one, then add the vanilla and mix well.
  5. Fold in the flour then add the pumpkin puree and slowly fold it in with a spatula. If you use walnuts (I didn't), now's the time to add them.
  6. Pour the batter into your pans and bake in the oven for 30-40 minutes or until the cakes pass the toothpick test.
  7. Let the cakes cool in the pan completely.
Mascarpone Orange Frosting:
  1. Combine the mascarpone with vanilla and orange zest in a bowl and mix well.
  2. Fold in the whipped cream.
To assemble the cake:
  1. Cut each sponge in half to obtain 4 discs of sponge. Layer the sponge disca with 2-3 tablespoons of frosting.
Chocolate Glaze:
  1. Bring the cream to the boiling point in a saucepan.
  2. Remove from heat and stir in the chocolate.
  3. Mix well until smooth and creamy then pour the glaze over the cake.
  4. Serve the cake chilled.
Recipe by Pastry Workshop at https://pastry-workshop.com/pumpkin-orange-cake-tort-cu-dovleac-si-portocala/