Box cake saffron pumpkin

Ingredients

Directions

1. 1

   Grind pumpkin seeds finely in the universal chopper. Heat 2 tablespoons of milk, stir in saffron. Mix fat, vanilla sugar, salt and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 50 ml milk.

2. 2

   Halve the dough. Stir in one half pumpkin seeds and 2 tbsp. milk. Stir saffron milk into the other half. Pour dough by the spoonful into a greased, flour-spread box form (30 cm long, 2 3/4 litres capacity) and marble with a fork. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes (stick test). Remove the cake from the oven, let it cool down for approx. 15 minutes and turn out of the tin. Let it cool down on a cake rack. Wash the orange, grate dry and tear off some zests from the skin. Cut the orange in half and squeeze.

3. 3

   Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes (stick test). Remove the cake from the oven, let it cool down for approx. 15 minutes and turn out of the tin. Let it cool down on a cake rack. Wash the orange, grate dry and tear off some zests from the skin. Cut the orange in half and squeeze. Mix icing sugar, cream cheese and 3-4 tablespoons orange juice to a thick cream. Spread the cream on the cold cake and decorate with orange zests

4. 4

   Waiting time approx. 1 hour