Pumpkin Orange Cake

Orange Pumpkin Cake

1/2 cup (125 ml) butter, softened
1 cup (250 ml) granulated sugar
2 tbsp (10 ml) finely grated orange zest
2 eggs
14 oz (400 ml) can cooked pumpkin
2 cups (500 ml) all purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
pinch of salt
2/3 cup (160 ml) 18%cream

1. Butter a 9 inch (23 cm) springform pan. Line base and side
with parchment paper. Preheat oven to 350°F (180°C).
2. Beat butter, sugar and zest in a medium bowl with an electric
mixer until light and creamy. Add eggs, one at a time, beating
well after each addition. Add the pumpkin. Stir until
combined (mixture may look curdled).
3. Add remaining ingredients and stir until combined. Spoon
mixture into prepared pan. Bake in preheated oven for
50 to 60 minutes or until done when tested with a toothpick
or cake tester.

Orange curd

1/4 cup fresh lemon juice
2 teaspoons unflavored gelatin
1 1/2 cups sugar
1 cup orange juice
9 large egg yolks
3 tablespoons grated orange peel
2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

1 Place lemon juice in small bowl or custard cup. Sprinkle gelatin over. Let stand 15 minutes.

2 Whisk sugar, orange juice, yolks, orange peel, and lemon peel in heavy large saucepan to blend. Add butter. Whisk over medium heat until curd thickens and bubbles begin to appear at edges, about 9 minutes. Remove from heat. Add gelatin mixture. Whisk until gelatin dissolves. Transfer curd to small bowl. Press plastic wrap onto surface of curd. Chill overnight.