Pumpkin gugelhupf with orange-lemon syrup

Name: Pumpkin gugelhupf with orange-lemon syrup
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 600 g Nutmeg pumpkin; 7-10 Tbsp fat and flour for the mould 250 g soft butter; 250 g + 150 g sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 500 g Flour; 1 package Baking Powder; 2–3 Oranges (preferably juice oranges); 0?$? Lemons; 7-10 Tbsp long wooden skewer

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

600 g Nutmeg pumpkin
7-10 Tbsp fat and flour for the mould 250 g soft butter
250 g + 150 g sugar
1 package Vanilla sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
500 g Flour
1 package Baking Powder
2–3 Oranges (preferably juice oranges)
0?$? Lemons
7-10 Tbsp long wooden skewer

Directions

1
For the pumpkin puree, cut the pumpkin into slices and scrape out the seeds and fibers. Peel the pumpkin, dice it and simmer covered with about 100 ml water for 8-10 minutes until it is soft. Puree finely with a hand blender and measure 400 ml of puree.
2
Grease a ring cake tin (approx. 2 3/4 l capacity) and dust with flour. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Mix butter, 250 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for 3-4 minutes until creamy.
3
Stir in the eggs one by one. Mix flour and baking powder, alternating with the pumpkin puree. Fill the dough into the tin and bake in the hot oven for 50-60 minutes.
4
Let the cake cool in the mould for about 20 minutes. In the meantime, squeeze oranges and lemons for the syrup. Measure out a total of 300 ml juice. Bring the juice and 150 g sugar to the boil, reduce for about 10 minutes.
5
Let it cool down a little.
6
Turn the cake out of the tin and put it back into the tin. Prick the warm cake several times with a skewer and sprinkle with the syrup. Let it cool down. Serve with 1 dash of crème fraîche or sour cream.