Pumpkin cake with fine spices

Ingredients for 1 servings:

• 250 g pumpkin(s) (Hokkaido), pureed, weighed ready for cooking
• 115 g butter (soft)
• 185 g brown sugar
• 2 large eggs
• 1 tsp orange zest
• 60 ml orange(s), the juice
• 230 g flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp clove(s), ground
• ½ tsp ground ginger
• 1 pinch(s) nutmeg, ground
• 80 g walnuts, halved, as desired
• Powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Halve, deseed, peel, and dice the pumpkin. Boil in a little water until soft, then puree. Preheat the oven to 180°C. Cream the softened butter and sugar until creamy, about 5 minutes, then stir in the eggs until well combined. In a bowl, combine the pumpkin puree, orange zest, and orange juice. Mix the flour, baking soda, baking powder, and spices and stir into the butter mixture alternately with the pumpkin mixture. If you like, stir in the walnuts. Grease a 21×11 loaf pan and pour the batter into it. Bake in the preheated oven for 55-60 minutes, until golden brown. You can also do the toothpick test, as every oven heats differently. Let the cake stand in the pan for about 5 minutes, remove it from the oven, and let it cool on a wire rack. Dust with powdered sugar.