Lean Pumpkin Orange Cupcake with Dates and Almond Crust

Lean pumpkin and dates cake is a great pastry for a lean, and not only, table. The combination of pumpkin and orange makes the cake bright in every sense - the aroma, taste and color immediately fall in love. Juicy splashes of date and slightly crunchy almond petals covering the cake perfectly complement and enrich the flavor and texture of this pumpkin orange cake.

Ingredients

• Pumpkin (peeled) - 150 g
• Refined vegetable oil - 50 ml + for lubricating the mold
• Brown sugar (or white) - 50 g
• Flour - 150-170 g (1 glass with a capacity of 250 ml)
• Baking powder - 15 g
• Orange - 230 g (1 pc.)
• or orange fresh juice - 60 ml and orange peel - 1 teaspoon with a slide
• Dates - 70 g (weight with seeds)
• Almond petals - 20 g

Directions

1. Rub the pumpkin on a fine (or medium) grater.
2. Peel the dates and cut into small pieces.
3. Remove one and a half teaspoons of zest (the orange part of the peel) from the surface of the orange using a fine grater.
4. Then squeeze 60 ml of juice from the orange.
5. We turn on the oven to heat up to 170 degrees.
6. Mix pumpkin, vegetable oil, orange juice and zest.
7. Add sugar. We mix.
8. Add dates.
9. Mix again.
10. Add baking powder to the flour. We mix.
11. Add flour with baking powder to a bowl with pumpkin and other ingredients.
12. We mix everything.
13. The dough should be pasty.
14. I needed 170 g of flour - this is 1 glass with a capacity of 250 ml with a slide.
15. We grease the form with vegetable oil (the size of the top of my form is 11x20 cm, it narrows downward). Then sprinkle the bottom and bottom 3 cm of the walls of the mold with almond petals.
16. We spread the dough into a mold. My form is about 3 cm filled with dough.
17. We put the form in an oven preheated to 170 degrees for 40-45 minutes. We check the readiness of the cake with a wooden skewer - after piercing the cake, it should come out completely dry.
18. Let the finished cake cool in the form.
19. Then take the cake out of the mold and turn it over onto a serving board so that the almond petals are on top. We wrap the cake with cling film and leave to "ripen" overnight.
20. Lean pumpkin-orange muffin with dates and almond petals is ready. Enjoy your tea!