Pumpkin and candied orange cake. A SPECIAL SWEET

  1. Why is this PUMPKIN AND CANDIED ORANGE CAKE a special sweet?
  2. Pumpkin and candied orange cake. A SPECIAL SWEET
  3. Other cake recipes
  4. Other recipes that may interest you

Why is this PUMPKIN AND CANDIED ORANGE CAKE a special sweet?

the biscuits with pumpkin They are a spectacle of flavor and tremendously attractive due to their color and the juicy texture of their crumb. If, as in this case, we decide to combine them with candied orange, we turn our simple cake into a special sweet.

That will be precisely that ingredient that will make your cake unique and delicious and I will also explain how to do it in just a few minutes.

One of my fetish ingredients in the kitchen, both sweet and salty, is without a doubt the pumpkin which I use very frequently, especially in autumn and winter, but also the rest of the year.

I propose this PUMPKIN AND CANDIED ORANGE CAKEa cake for a special day that departs a bit from the traditional cake.

The pumpkin, a great ally of the masses, the almond that always provides moisture and sweetness and the candied oranges that give it that Christmas touch typical of this time help all this.

In this PUMPKIN BISCUIT, the pumpkin brings color, flavor to the crumb but also juiciness and lightness in its texture.

To make biscuits or confectionery in general we can make a QUICK PUMPKIN MASH IN THE MICROWAVEthe classic elq puree OVEN ROASTED PUMPKIN, you choose. If you make pumpkin to puree, take advantage and keep a bag in the freezer so you will have it on hand for any other time.

We can also make a pumpkin and chocolate cakewith a dense and delicious crumb that will remind us of the famous Aunt Mildred but made at home.

Enjoy this cake and homemade pastry in its purest essence, you will love it




Pumpkin and candied orange cake. A SPECIAL SWEET


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Preparation time twenty min

Cooking time 1 h

total time 1 h twenty min

Plato breakfast, snacks

Kitchen sweet, sweet pastry, homemade pastry

  • 4 eggs L
  • 1 Orange zest
  • 200 gram soft butter
  • 250 gram. roasted pumpkin puree or microwaved
  • 275 gram. of sugar
  • 60 gram ground almonds
  • 250 gram unsweetened plain greek yogurt
  • 350 gram. common pastry flour + pinch of salt
  • pinch Salt
  • 70 gram candied orange small cut
  • 12 gram pastry yeast (baking powder)
  • To end
  • powdered sugar
  • 3 slices candied orange
  • 1 baking paper lined mold
  • Pour the pumpkin puree into the blender glass, add the yogurt and blend until you get a very fine puree. Booking..

  • Sift the flour with a pinch of salt, and with the pastry yeast. We booked.

  • Mix the sugar and butter with a whisk until it forms a cream.

  • Add the eggs one by one, not adding the next one until the previous one is not integrated

  • Add the pumpkin-yogurt mixture, mix until a homogeneous mixture is obtained.

  • Gradually add the sifted flour with a pinch of salt and the pastry yeast

  • Add the ground almond

  • Add the finely chopped candied orange and integrate with a silicone tongue

  • Pour the mixture into the mold, hit the surface with a few small touches so that the dough settles well.

  • Bake at 180º for 60 more minutes or until a skewer comes out clean.

  • Wait 10 minutes before unmolding on a rack until it cools.

  • Sprinkle with icing sugar, decorate with pieces of candied orange

  • serve

Keep the cake in an airtight container for 3 or 4 days. It can be frozen and thawed at room temperature.


If where do you live flours have another namesearch HERE the denomination that corresponds to your place of residence.

I have not experienced this recipe with another type of flour.

All ingredients should be at room temperature.

Have you forgotten to take the eggs out of the fridge?

A home remedy for when you have forgotten to take them out of the fridge in advance is to submerge them in warm water for a few minutes, in this way we will be able to temper them.

Do you want to use sweetener? If you want to do without sugar in the sponge cake recipes, you can replace the indicated amount of sugar with its equivalent to the sweetener you use. Remember that not all sweeteners are used for baking, they must specify on the label that they withstand high temperatures and that the final result may vary because sugar is an important ingredient in the chemical composition of this dough. If you make this cake with sweetener, beat it with the eggs.

Stevia powder: It is a natural sweetener, obtained from the leaves of the stevia plant, a substitute for common sugar.

There are various brands of stevia and in some cases they leave a somewhat artificial aftertaste, so we try to try until we find the one that seems most natural to us and is best achieved.

1 kg of sugar is equivalent to 6 g of Stevia.

Frozen? This cake is kept in perfect condition for 3 or 4 days. You can freeze it WHOLE OR IN PIECES in suitable bags and thaw at room temperature.

Controls baking and if the surface is browned too muchcover with aluminum foil, if this is not necessary DO NOT OPEN THE OVEN during the cooking process under any circumstances.

EVERYBODY what you need to know so that your biscuits come out PERFECTyou got it HERE spend a few minutes, assimilate the information and begin.


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