Pumpkin and Orange Cake

Pumpkin, Egg, Almond flour, Coconut oil, Coconut flour, Orange zest, Stevia, Baking powder without starch, Cinnamon, Xanthan gum, Nutmeg, Raspberry, Coconut oil, Cocoa powder, Stevia, Xanthan gum

Braise: 45 min. Fry: 12 h. Let it stand: 12 h.

Making the sponge

Bake pumpkin (170 g) in pieces at 180 °C for about 40 minutes, cool it, remove the skin, and blend it into purée.

Combine the pumpkin purée, eggs (90 g), and melted coconut oil (40 g). Add orange zest (15 g), almond flour (70 g), coconut flour (15 g), starch-free baking powder (4 g), xanthan gum (1 g), stevia (5 g), cinnamon (2 g), and nutmeg (1 g). Stir and rest the batter for 10 minutes.

Transfer the batter to a 16 cm pan and bake at 180 °C for about 45 minutes. Cool the sponge, trim the top, turn the trimmings into crumbs, and cut the base into two layers.

Making the filling

Cook raspberries (300 g) for 5 minutes after boiling and blend them into purée.

Combine the raspberry purée with cocoa powder (20 g), coconut oil (25 g), stevia (2 g), and xanthan gum (1 g). Bring the mixture to a boil, cook it for 2 minutes while stirring, and cool it.

Spread the filling over the layers, join them, cover the top and sides, and refrigerate the cake overnight. Decorate it with the sponge crumbs before serving.