ORANGE PUMPKIN CAKE

I don't usually get overexcited when it comes to cake (yeeeeh right hhaa), but everyone, I've made this orange pumpkin cake and it's aaaahhh so good with its syrupy orange glaaaaaze. Like, crazy good.
It might be because I get all emotional when autumn approaches, like it gets dark earlier and all that and I can use pumpkin and all these autumny flavours without feeling like I'm doing something illegal. And that I'm flying across the pond this week so I've been so excited to bake American cakey stuff.
Or none of the above and this is just the best cake on earth.
Who knows.
I love you cake.

ORANGE PUMPKIN CAKE

320g (1 ½ cup) pureed pumpkin

zest of 1 orange

juice of ½ orange

80ml (1/3 cup) sunflower oil or other flavourless oil

140g (1 cup) soft brown sugar

260g (2 cups) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

½ teaspoon salt

Glaze:

60g (1 cup) icing sugar

juice of ½ orange

zest of ½ orange

Preheat oven to 175°C (350°F) and lightly grease a 22cm/9” cake tin. In a large bowl mix together pumpkin puree, orange juice and zest and oil until smooth. Gradually add in the sugar, whisking until there’s no lumps. In a separate bowl combine flour, bicarbonate of soda, baking powder and salt. Pour the dry ingredients into the wet mixture a bit at a time, whisking to make sure everything is well combined. Pour the batter into the tin and bake for 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave the cake on a cooling rack without removing it from the tin. When the cake gets fairly warm, take out of the tin and make the glaze. Mix icing sugar and orange juice and zest until you get a smooth, syrupy glaze. Prick the surface of the cake with a skewer or fork, then pour the glaze all over. Top with pumpkin seeds if you like and declare your love for autumn out loud (you can talk with your mouth full, it's fine).