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Juicy Pumpkin Cake in a Baking Pan

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Juicy Pumpkin Cake in a Baking Pan
Image: Yordanka Kovacheva
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29/07/2022
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Preparation
20 min.
Cooking
35 min.
Тotal
55 min.
Servings
12
"Put back the sponge cake mold - today were going to make a juicy sponge cake in a pan and youre going to love it"

Ingredients

  • pumpkin - 9 oz (250 g)
  • carrots - 1 pc. (medium - sized)
  • eggs - 2 pcs.
  • sugar - 6 oz (170 g)
  • vanilla sugar - 2 tsp (10 g)
  • orange juice - 3 tbsp.
  • orange peel - 3 tbsp. (finely grated)
  • flour - 9 oz (260 g)
  • almonds - 1.8 oz (50 g) ground
  • sliced almonds (for sprinkling)
  • baking powder - 0.5 oz (15 g)
  • oil - 5 1/3 tbsp (80 ml)
  • cinnamon - 1 pinch
  • salt - 1 pinch
measures

How to cook

Boil the pumpkin and puree it with very little of the water it boiled in. Beat the eggs with the sugar into a fluffy cream and without stopping, add successively the oil, pumpkin puree, orange juice and peel, vanilla sugar, salt and cinnamon.

Sift the flour with the baking powder in parts to the mixture and mix it carefully with rotating movements of a wooden spoon, until its complete integration. Do the same with the ground almonds. You should get a cake mix - neither too liquid nor too thick. It also depends on the size of the eggs, so to achieve such a perfect mixture, add more flour, if necessary, or otherwise liquid (from the water the pumpkin was boiled in).

Finally, grate the carrot on a coarse grater and add it to the mixture.

Pour the mixture into a greased and floured baking pan, sprinkle with sliced almonds and place it in an oven heated to 360°F (180°C) for about 35 minutes, or until it is fully baked.

After turning off the oven, open the door and leave the cake inside for a few minutes.

Cool it on a wire rack and serve it with a cup of coffee or tea.

Enjoy!

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