Pumpkin cake with orange icing

Ingredients for 1 servings:

• 300 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp nutmeg, grated
• ¼ tsp clove powder
• 1 tsp cinnamon, ground
• 125 g butter
• 275 g sugar, brown, soft
• 2 large eggs
• 300 g pumpkin(s) (pumpkinism, see also tip)
• 75 g currants
• 75 g walnuts, chopped
• 3 tbsp milk (whole milk)
• 100 g butter
• 200 g powdered sugar
• 1 small orange(s), untreated, grated peel and 2 tbsp juice
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

spicy, moist cake with delicious orange butter icing

Preheat the oven to 180°C (convection oven: 160°C, gas mark 4). Grease two round, shallow cake tins (each 20 cm in diameter) and line the bases with baking paper. Sift together the flour, baking powder, baking soda, and spices. Cream the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, one at a time, along with a tablespoon of the flour mixture. Fold in the remaining flour mixture, pumpkin puree, currants, and walnuts. Pour the batter evenly into the prepared cake tins. Place in the preheated oven and bake for about 40 minutes. Let cool in the tins for about 10 minutes, then turn out and cool on a wire rack. For the icing, beat the butter with the powdered sugar, orange juice, and orange zest until creamy. Fill both cake halves with a little of the cream and spread the rest over the cake. Sprinkle with orange zest and serve. Tip: For 300g of pumpkin puree, you’ll need about 500g of raw pumpkin. Peel it, cut it into cubes, and boil it in plenty of water until tender. Drain thoroughly and then puree.