Pumpkin Orange Bundt Cakes:

Based on an old recipe of mine Orange Pumpkin Cupcakes, these pumpkin orange bundt cakes are moist and fragrant, slightly spiced and perfect for this season. Truth to be told, I like pumpkin, but I hate peeling it and cleaning it. We don’t get canned pumpkin purée in Romania yet so I have to make my own from whole pumpkins. Luckily I found a shortcut by baking whole slices of pumpkin at a time, then scooping out the soft flesh and pureeing it in a blender. Once I have the purée I usually use it fresh or freeze it for later as it preserves its taste and texture well.

I wasn’t going to glaze these Bundt cakes, but then I thought they would look so much more festive with a shiny chocolate glaze on. And of course they did, chocolate makes everything taste and look better! Decorate the cakes with orange peel for a boost of flavor and there you have them: miniature Bundt cakes that incorporate some of the best flavors this season has to offer: the delicate pumpkin and the spiced orange, plus a touch of fragrant cinnamon and a pinch of bold ginger.

{Pumpkin Orange Bundt Cakes}

 

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Author: Olguta - Pastry Workshop

Serves:: 12

Ingredients:

Bundt Cakes:

• 230g all-purpose flour
• 20g dark cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon powder
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 2 eggs
• 100g brown sugar
• 100g white sugar
• 1 teaspoon orange zest
• 80ml vegetable oil
• 60ml fresh orange juice
• 250g pumpkin puree

Chocolate Glaze:

• 100g dark chocolate, chopped
• 2 teaspoons vegetable oil (coconut or sunflower oil)
• Orange peel to decorate

Directions:

Bundt Cakes:

1. Preheat your oven to 350F - 180C and grease your Bundt pan with butter (or miniature Bundt pans like I did).
2. Sift the flour with cocoa, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
3. In a different bowl, mix the eggs, sugars, oil and orange zest until the mixture doubles its volume.
4. Stir in the orange juice then add the pumpkin puree and mix well.
5. Fold in the flour mixture (use a spatula for this task and don't overmix the batter).
6. Pour the batter into your prepared pan/s and bake for 30-40 minutes. It's best to check the cake with a toothpick and remove them from the oven when the toothpick comes out clean.
7. Let the Bundt cake/s cool in the pan before serving.

Chocolate Glaze:

1. Melt the chocolate in a heatproof bowl over a hot water bath or in the microwave.
2. Stir in the vegetable oil then let the glaze cool slightly.
3. Drizzle the glaze over the mini Bundt cakes (or large Bundt cake) and decorate with orange peel.

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ROMANIAN!

Imi place dovleacul dar urasc sa-l curat ori sa-l dau pe razatoare. Insa am gasit o scurtatura – de obicei coc felii intregi de dovleac apoi iau cu lingura interiorul moale si mixez pana obtin o pasta fina. Piureul asta il folosesc la placinta sau deserturi precum acesti mini gugulufi. Daca nu folosesc tot piureul o data, il congelez si isi pastreaza atat gustul, cat si textura destul de bine.

Acesti gugulufi au la baza o reteta mai veche pe care am modificat-o putin si imi place ce a iesit. Daca sunteti fani al aromelor de sezon – dovleac, portocala, scortisoara, ghimbir – o sa va placa in mod sigur. Eu am optat pentru niste mini gugulufi, dar merge si o tava mai mare, cu mentiunea ca va trebuie sa ajustati timpul de coacere.

Ingrediente:

 Mini Gugulufi:

• 230g faina laba
• 20g cacao
• 1 lingurita praf de copt
• 1/2 lingurita bicarbonat de sodiu
• 1/2 lingurita scortisoara pudra
• 1/2 lingurita pudra de ghimbir
• 1/4 lingurita sare
• 2 oua
• 100g zahar brun
• 100g zahar alb
• 1 lingurita coaja rasa de portocala
• 80ml ulei vegetal
• 60ml suc proaspat de portocale
• 250g piure de dovleac

Glazura de ciocolata:

• 100g ciocolata neagra, tocata
• 2 lingurite ulei vegetal (de cocos sau de floarea soarelui)
• Coaja de portocala pentru decor

Mod de preparare:

Guguluf:

1. Preincalziti cuptorul la 180C si ungeti o tava de guguluf cu unt topit. (sau 2 tavi de mini gugulufi in cazul meu)
2. Cerneti faina, cacaoa, praful de copt, bicarbonatul, sarea, scortisoara si ghimbirul intr-un bol.
3. In alt bol, mixati ouale cu zaharul, uleiul si coaja de portocala pana isi dubleaza volumul.
4. Adaugati sucul de portocale, apoi piureul de dovleac si mixati bine.
5. Incorporati faina apoi turnati aluatul in tava unsa cu unt.
6. Coaceti pentru 30-40 minute. Va recomand sa incercati cu o scobitoare si sa scoateti guguluful din cuptor cand scobitoarea iese din blat curata.
7. Lasati guguluful/fii sa se raceasca in tava apoi transferati pe un platou.

Glazura de ciocolata:

1. Topiti ciocolata pe baie de aburi sau in microunde.
2. Adaugati uleiul si amestecati pana la omogenizare.
3. Lasati glazura sa se raceasca putin apoi decorati guguluful/fii.
4. Finisati cu fasii de coaja de portocala.