Amazingly Moist Orange and Pumpkin Cake

1. Preheat the oven to 180°C (350°F).
2. For the preparation of this recipe, you will need about 300-350g of pumpkin puree.
3. Mix the pumpkin puree with the cream and stir well.
4. Beat the eggs with the sugar and cinnamon until you get a frothy mixture with triple the volume.
5. Add the peanut oil and beat again until the batter is shiny.
6. Also add the pumpkin puree, flour, and finally the baking powder.
7. Pour the cake batter into a 22-centimeter (9-inch) diameter pan, previously greased and floured (or lined with parchment paper).
8. Bake the cake for about 30-40 minutes, depending on the oven (check for doneness with a toothpick).
9. Remove the cake from the oven and let it cool completely before unmolding.
10. Cut the cake in half to make two discs.
11. Place the base disc on a plate and spread the orange jam on top.
12. Cover with the second disc of cake.
13. Melt the semi-sweet chocolate with the cream in a double boiler or microwave.
14. Pour the chocolate glaze over the surface of the cake and let it cool completely before serving.

Recipe & Photo Credit: blog.giallozafferano.it