PUMPKIN CAKE

Maybe you did a lot of pumpkin carving these past days and now you're wondering what to do with all the pulp you saved. We can help you, let's just agree on the fact, that pumpkin soup most certainly is delicious, but it gets boring after a while, doesn't it? 

Here's the recipe for a mouth-watering pumpkin cake with cream cheese frosting: 

175 g flour

175g brown sugar 

125g sun flower or other plant oil 

175g pumpkin pulp 

80g of ground walnuts 

3 eggs

1 tea spoon cinnamon

1 tea spoon baking powder

1 pack of vanilla sugar

the skin of one orange 

a pinch of salt 

for the frosting: 

200g cream cheese

80g powdered sugar

the juice of one orange 

Preheat the oven to 180°C, then mix sugar, oil and eggs until nice and creamy. Now comes the best part, you can add all the other ingredients for the cake, mix thoroughly and surprise surprise (!) you're done. Coat a baking dish with oil or butter, pour the mix in and let it bake in the oven for about 40 minutes. Now sit down and have a cigarette. You deserved it! 

After the cake is done and you took it out of the oven to let it cool down, you can prepare the frosting, which basically means whipping the three ingredients together and then you just wait for your cake to have room temperature, to put the frosting on top and if you like in between. And that's it. Seriously. Who knew baking could be that easy?