Pumpkin Cake

October is coming to the end, so if you still didn't have a pumpkin treat you should probably start with this one. There is a big range of pumpking desserts I would like to make, but now I chose a very soft and airy cake that will bring some cosiness to your evening.

Due to moist and smooth texture it's quite similar to carrot cake. Well beaten eggs and baking powder let it rise beautifuly and look appetizing. You can glaze it with a cream cheese or anything to your taste to make it even more rich. The recipe is very easy:

DIRECTIONS:

1. Peal pumpking, cut in pieces and boil  for 7 minutes until its soft. Mash it

2. Preheat oven to 180 degrees C.

3. Beat the whites with 110 g of sugar and pinch of salt to stiff peaks.

4. Beat the yolks with the rest of sugar.

5. Mix the yolks with dry ingredients ( semolina, baking powder, flour). Add pumpking and orange zest.

6. Gradually and tenderly mix the whites into the yolks. 

7. I devided the mixture into 2 parts so they are well baked. Bake each layer for 40 minutes ( it should rise and get a warm orange colour).

8. Remove from oven, and set on cooling racks until completely cooled.

For glazing I used yoghurt as I wanted it to be light, you can choose cream cheese. 

9. Place one cake layer on a serving plate, evenly spread the filling on top of the bottom layer, then add the second cake on top, glaze it and set in the fridge. 

BON APPETIT :)