Torta zucca e arancia - Pumpkin and Orange Cake

Orange and pumpkin combine very well together, not only in terms of colour. Few days ago, in a restaurant, I tasted a delicious soup made with these two bright and sweet ingredients. I enjoyed it so much that I thought: Why not making a cake?

I went for the butternut squash, so fleshy and sweet, and I simply baked it before blending it.

The orange makes the cake beautiful and moist.

Torta zucca e arancia
Pumpkin and Orange Cake

250 g pumpkin/squash, cooked
1 orange
150 g caster sugar
2 large eggs
130 g unsalted butter, melted
150 g white flour, preferably 00
30 g ground almonds
2 teaspoons baking powder
1 generous teaspoon ground cinnamon
1 tablespoon vanilla extracts

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6 to 8

1. In a food processor mash the squash into a smooth purée.

2. Preheat the oven to 180°C, with fan.

3. Grease with butter and line with baking paper the base of a 22 cm spring form tin.

4. Sprinkle the bottom of the tin with one tablespoon of sugar.

5. Wash and finely slice the orange, skin on.

6. Cover the bottom of the tin with the orange slices.

7. Whisk together the sugar, the eggs until you get a thick, creamy and fluffy consistency. It should take 10 minutes.

8. Incorporate the butter and blend together.

9. Stir in the squash purée and then fold in the flours, the cinnamon and the baking powder along with the vanilla extracts.

10. Spoon the mixture into the prepared tin

11. Bake for 45 minutes, until set. Leave in the tin to cool for 10 minutes before turning out on a serving dish.

12. Serve warm.