My friend bought me some pumpkin spice, milk chocolate, eggs, butter, plain flour, and oranges to bake her a cake. She forgot to buy sugar, I decided to use light brown sugar and to garnish the cake with icing sugar, chocolate and colourful sprinkles.
“Pumpkin spice is a popular fall seasoning blend made primarily of cinnamon, ginger, nutmeg, cloves, and sometimes allspice, and although it doesn’t contain actual pumpkin, its ingredients provide significant health benefits like high antioxidants, better blood sugar control, reduced inflammation, and improved digestion. Individual spices have specific advantages: cinnamon lowers blood sugar; ginger aids digestion and reduces nausea; nutmeg is rich in antioxidants and has antibacterial properties; cloves contain eugenol that supports the immune system; and allspice promotes digestive health. For optimal health benefits, it is advised to use this mixture in homemade food and drinks instead of commercial lattes.”
“Milk chocolate is a beloved sweet treat made from cacao liquor, cocoa butter, sugar, and milk solids, containing 10%-50% cocoa. It is known for its creamy taste, providing small amounts of antioxidants, calcium, and iron, while being a better calcium source than dark chocolate. Its compounds, like tryptophan, can enhance mood and reduce stress, and it contains polyphenols that improve circulation and may lower heart disease risk. However, due to its higher fat and sugar content, moderation is advised.”
Pumpkin spice can enhance orange cake by combining the citrus flavour of orange with warm baking spices, creating a balance between freshness and richness. Everyone enjoyed the cake. Le’s bake!!!
Ingredients
300 g double cream
250 g butter, melted
250 g plain flour
200 g light brown sugar
4 eggs
100 g milk chocolate, melted using the tempering method
2 Tsp baking powder
2 Tsp vanilla extract
1 1/2 Tbs pumpkin spice
1 1/2 Tsp cinnamon powder
1 Tsp ginger powder
1Tsp nutmeg powder
1 Tsp vanilla sugar
pinch of salt
Puree
5 oranges, cut skins and removed pits, cut flesh into bite size
1/8 c water
Garnish
5 milk chocolate, from friend
icing sugar
colourful sprinkles
chocolate sprinkles
Method
Preheat oven to 180 degrees C. Grease a 23 cm round spring form pan and line the base only. Place flour, baking powder, cinnamon powder, ginger powder, nutmeg powder, vanilla sugar, and salt in a deep plate and mixed well. Then set aside. Using Nutri Bullet, add the oranges flesh and 1/8 c water. Blitz until pureed and place in fridge.
Note: You might want to sift the flour mixture. I didn’t bother to sift them.
Melt the butter in a large pot over medium heat, cooking until it foams and golden-brown bits form at the bottom. Immediately remove from heat and let it cool slightly about 2 minutes. Now add in brown sugar into the brown butter and beat well until sugar dissolved.
Next add egg 1 at a time, beating well each addition until the mixture is glossy. Now melt the 100 g milk chocolate using the tempering way except don’t add oil and set aside. Then mix in orange puree and vanilla an set aside.
Fold in flour mixture with a big metal spoon alternate folding with melted milk chocolate, and double cream; mixing well. Now add orange puree, and pumpkin spice. Mix well until incorporated. Spoon the batter into the prepared pan.
Give a couple of gentle knocks on the bench top. Bake in the oven for 60 minutes or until skewers out clean. Switch off oven and leave the cake in oven with door shut for 35 minutes. Then removed to wire rack to cool further 25 minutes before flipping over to cake container plate mat and let it cool completely.
Now place the base of the heart-shaped baking pan in the middle of the cake. Next, I sprinkle icing sugar all around, followed by colourful sprinkles and chocolate sprinkles. Next open the wrappers of the 5 milk chocolates, arrange the around the inside of the heart shape without icing sugar, colourful and chocolate sprinkles. Serve the cake with coffee, tea or dessert wine. Enjoy!!!
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