I can not imagine an autumn without eating at least one piece of pumpkin pie. Luckily this year November weather is spoiling us but when it is grey outside there is nothing better than a piece of electric orange cake!
This cake is quite heavy, moist and very aromatic. It is an excellent combination of cinnamon aroma and lemon scent of cream cheese frosting.
Ingredients
120 oz (350 g) pumpkin puree
4 eggs
1 ½ - 2 cups sugar (depends on how sweet cakes you prefer)
2 cups wheat flour
1 cup oil
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon gingerbread seasoning
9 oz (250 g) cream cheese ( I used Philadelphia light)
lemon zest of 1 lemon
juice of ½ lemon
4 tbsp powdered sugar
Method
To make a pumpkin puree cut the pumpkin (with the peel) into large pieces and bake in preheated oven to 360F/ 180 oC, until soft. After the pumpkin cools down place it in a food processor or use fork to mashed it, the mixture should be smooth.
Beat eggs with sugar, oil and pumpkin until smooth, Stir in sifted flour, baking powder, baking soda and spices. Spread batter in a greased pan (I used a small baking pan, about 2/3 of traditional size one). Bake it in preheated oven to 360F/ 180 oC for about 30 min.
Mix all the frosting ingredients until well combined. Put the frosting on top of cool cake, you can also sprinkle it with walnuts or orange zest.
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