Pumpkin Squares with White Cream

A juicy, tasty, and quickly prepared dessert, perfect for brightening up gray autumn days.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dressing

  • pieces Juice, orange

  • pieces Butter, unsalted

  • 175 g Raisins

  • 3 spoons Juice, orange

  • 300 g Wheat flour, white, multi-purpose

  • 2 pinch Salt, table

  • 1 bag Baking powder

  • 120 g Sugar, white

  • 2 teaspoons Spices, cinnamon, ground

  • 4 pieces Egg, fresh

  • 200 g Butter, unsalted

  • pieces Orange, shell

  • 500 g Pumpkin, raw

White cream

  • 90 g Butter, unsalted

  • 100 g Powdered sugar

  • 200 g Cheese, creamy

  • pieces Orange, shell

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a small rectangular baking dish (30 x 20 cm) with butter and line it with baking paper. Pick through the raisins, chop them roughly, place them in a bowl, and pour orange juice over them. In a small pot, slowly melt the butter over low heat. Remove the pot from the heat and let the melted butter cool slightly. Grate the pumpkin finely.

  2. In a larger bowl, mix the flour, baking powder, sugar, and spices. In another bowl, crack the eggs and lightly whisk them with a hand whisk. Add the melted butter, grated orange zest, and mix everything well. Pour the mixture into the bowl with the dry ingredients and mix thoroughly with a spatula until the ingredients are combined and you get a thick batter. Fold in the grated pumpkin and soaked raisins (along with the orange juice).

  3. Pour the batter into the prepared baking dish. Use a spatula to spread it evenly and smooth the top. Bake the pumpkin batter in the preheated oven for about 30 minutes.

  4. While the batter is baking, prepare the white cream. Using an electric mixer, first cream the softened butter and powdered sugar. Quickly mix in the cream cheese, and finally add the grated orange zest. If the mixture seems too thin, add a bit more powdered sugar. Store the prepared cream in the refrigerator to firm up slightly.

  5. Once the pumpkin batter is baked, remove it from the oven and let it cool in the baking dish for 5 minutes. Then, turn it out onto a wire rack and poke it several times with a toothpick. While still warm, pour the juice of half an orange over the cake and let it cool completely.

  6. Spread the cooled cake with the white cream, giving it a good stir before applying. Cut the dessert into equal-sized squares, arrange them on a nice plate or platter, and serve.

Nutrition Information (Per 100g)

  • Calories: 290.02 kcal
  • Fat: 16.4 g
    • Saturated Fat: 9.68 g
  • Carbohydrates: 31.44 g
    • Sugars: 11.33 g
  • Protein: 4.06 g
  • Fiber: 0.95 g