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Charlotte with pumpkin and orange in the oven
Fluffy charlotte with pumpkin and orange baked in the oven is just ideal for morning tea. If you love apple charlotte but want some change, try replacing apples with pumpkin. For a more interesting flavor, add raisins and orange zest. For the New Year, the charlotte can be beautifully decorated on top with caramelized orange slices, arranged like a Christmas tree, and then "dust the tree with snow" from powdered sugar.
Preparation time: 45 minutes.
Ingredients
Show ingredients
Prepare the necessary products for making charlotte with pumpkin in the oven. Preheat the oven to t = +180 °C.
- pumpkin (peeled) - 100 g;
- wheat flour first class - 160 g;
- baking powder - 1 tsp. (3 g);
- eggs - 3 pcs. (150 g);
- sugar - 100 g;
- orange zest - 1 tbsp;
- raisins - 1 handful (50 g);
- sunflower oil - 5 tbsp. (75 ml).
For decoration:
- orange - ½ piece (70 g);
- sugar - 1 tbsp. without a heap (20 g);
- butter - 20 g;
- powdered sugar - 2 tbsp. without a heap (40 g).
Preparation
- Take pumpkin with tender and bright orange flesh. Wash and wipe the pumpkin. Cut a slice from the whole fruit we need and peel it. The pure piece (without skin) should weigh approximately 100 g. Cut the pumpkin slice into small cubes (about 7 mm).
- Thoroughly wash and dry the orange. Then grate 1 tbsp. of zest from the orange.
- Take 1 handful of light soft raisins. Wash them and dry on a towel. Combine the raisins with the orange zest.
- For the pie, take 160 g of first-class wheat flour (1 cup of flour). Add the baking powder to the flour.
- Sift the flour together with the baking powder through a sieve.
- Take a deep bowl convenient for beating eggs. Break 3 eggs into it.
- Whip with a mixer, gradually adding 100 g of granulated sugar to the eggs.
- Beat the eggs (as usual for sponge cake) into a fluffy foam.
- Measure 5 tbsp. of sunflower oil (without odor). While stirring the egg mixture with a spatula or spoon, slowly pour in the vegetable oil in a thin stream.
- Now mix in the flour with the baking powder. Stir thoroughly so that there are no flour lumps in the batter.
- Add the raisins with the orange zest into the batter.
- Also add the diced pumpkin into the batter. Mix the fillers thoroughly to ensure they are evenly distributed throughout the batter.
- Take a baking dish with a diameter of 22 cm. Greasing the bottom with vegetable oil, pour the biscuit batter with the filling into the form.
- Preheated the oven to +180 °C, place the form with the charlotte batter inside. Bake the charlotte with pumpkin and raisins for 30 min.
- After taking the ready charlotte out of the form, place it on a rack.
- While the charlotte cools, prepare caramelized orange slices for decorating the festive pie. Cut the orange into 4 parts. Cut 1-2 quarters crosswise into slices. You should get 10 slices. Heat a pan with butter. Placing the orange slices there, sprinkle with 1 tbsp. of sugar.
- Caramelize the citrus slices on both sides. Transfer them from the pan to a plate to cool.
- Sprinkle the cooled charlotte on top in the center with powdered sugar (through a sieve). Arrange the cooled orange slices in the shape of a Christmas tree.
- Also decorate the crispy edges of the pie with powdered sugar.
- Cook and enjoy the appetizing charlotte with pumpkin, raisins, and caramelized orange slices!
Enjoy your tea!
