Skip to main content
logo
Food Advertising by

Orange & Pumpkin Cake


This recipe actually calls for Rhubarb and Orange but since I couldn't find Rhubarb here, I substituted with Pumpkin instead.  I was not disappointed as the bright orangish pumpkin helped gave the cake a more vibrant colour which made it attractive as well.








This cake tastes best on the day it's baked.  Heat up any leftovers and you won't know the difference!











Recipe for Orange & Pumpkin Cake

    Ingredients

    • 300 gm plain flour
    • 2  tsp baking powder
    • 120 gm butter
    • 130 gm sugar
    • 2  tsp orange zest
    • 1  tsp vanilla
    • 2 eggs
    • 1/2 cup milk + 1/2  tsp bicarbonate of soda (mix well)
    • 50 to 100 gm pumpkin, peeled and sliced
    • Icing sugar (optional)
    Method
    1. Sieve flour with the baking powder, set aside.
    2. Beat, butter, sugar, zest and vanilla till light and fluffy.
    3. Add eggs one at a time, mix well.
    4. Combine milk and bicarbonate of soda in a small bowl.  Add this into the butter mixture, mix well.
    5. Fold in sifted flour, mix thoroughly. (Consistency of batter is dropping but thick).
    6. Pour this mixture into a lightly greased and floured  8 inch springform pan.
    7. Arrange the pumpkin slices on top, pressing slightly.
    8. Bake in a preheated oven @ 180 deg. C for 45 to 50 mins.  Let cool in pan for 10 mins. before unmoulding and transferring onto a wire rack to cool completely.
    9. Lightly dust the cake with icing sugar before serving.

Comments

  1. Looks very pretty with the pumpkin slices on top. The texture of the cake looks very good. This would be perfect for my afternoon tea :D

    ReplyDelete
  2. A lovely looking cake! Two of my favourite ingredients, oranges and pumpkins! A slice or two would indeed be great with a cup of warm tea!

    ReplyDelete
  3. Replies
    1. I agree. This is the best recipe I can imagine with pumpkin.

      Delete
  4. Hi Cheah,
    I love to see your bakes. It always turn out so well and beautiful :)
    Never taste rhubard before. Your cake look moist and yummy :D
    Have a nice weekend.
    mui

    ReplyDelete
  5. It certainly looks very pretty, good crumbs and color, just so lovely!

    ReplyDelete
  6. I love the colour of this cake. Looks very pretty with the slices of pumpkin on top. Bookmarked!

    ReplyDelete
  7. Very pretty with decorative pumpkin topping and the moist and soft crumb.

    ReplyDelete
  8. I want a slice please ! I'm sure your hubby would love this very much.
    Have a great week a head.
    Kristy

    ReplyDelete
    Replies
    1. Yes, as long as the cake is soft and moist, no complain! You have a great week ahead too!

      Delete
  9. Love the color and nice clicks too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.




Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

230 gm unsalted butter160 gm caster sugar (reduced from 200 gm)4 eggs200 gm self-raising flour60 ml milk50 gm choc chips50 gm raisinsZest from 1 orange1 tsp vanillaa pinch of saltMethod Sift the self-raising flour and salt, set aside.Beat the butter, sugar and orange zest till light and creamy.Add in the eggs one @ a time, mix well.  Add in vanilla.On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.Add in the chocolate chips and raisins.   Mix till well combined.Using an ice-cream scoop, scoop the ba…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…