Our favorite pumpkin cake, very aromatic and moist inside, perfect for gloomy autumn days. The aroma that fills the house while this cake is baking is heavenly. 
The recipe comes from the book by Agnieszka Maciąg “Smak miłości”.

The cake ingredients are measured in cups. I use measuring cups where one cup equals 200 ml. 

Aromatic Pumpkin Cake

Inspired by “Smak miłości”, Agnieszka Maciąg

250 g roasted pumpkin puree* (preferably hokkaido or butternut squash)
1 1/2 cups flour, I used spelt flour, type 630
1/2 cup fat, I used cold-pressed coconut oil
3/4 cup sugar, preferably unrefined
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
zest of one orange
1/2 teaspoon cinnamon
1/4 teaspoon ground green cardamom
1/4 teaspoon nutmeg
1/4 teaspoon dried ginger
1/2 teaspoon ground vanilla or seeds from one vanilla bean

* Peel the pumpkin, cut it into small pieces (hokkaido pumpkin doesn’t need to be peeled), arrange on a baking sheet lined with parchment paper. Place the sheet in an oven preheated to 180°C and bake until soft. You can cover the pumpkin with parchment paper so it doesn’t brown on top.  Baking time depends on the type of pumpkin. Blend the baked pumpkin into a smooth puree. 

Preheat the oven to 180°C.

Line a loaf pan, mine is 30cm long and 11cm wide, with parchment paper.  I recommend purchasing an adjustable loaf pan that allows you to change the size.

Mix the sugar with the fat for a few minutes, then add one egg at a time, continuing to mix on low speed.

Add the pumpkin puree and orange zest and continue mixing on low speed until all ingredients are combined. 

Then add all the dry ingredients and mix with a large spoon or very briefly with a mixer on low speed.

Pour the batter into the pan and place in the preheated oven. 
Bake for 50 – 60 minutes or until baked through in the center (test with a wooden skewer, it should come out dry). After removing from the oven, let the cake cool. 

The impatient can eat the cake while warm, but it may not slice well.

Enjoy!