Orange-Pumpkin Torte With Cranberry Jelly And Ricotta-Mascarpone Whipped Cream

By Food52
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2 cups roasted pumpkin or any other kind of squash, preferably, or 15 oz. of canned pumpkin

4 eggs

1 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar

1 navel orange, zested, and the zest divided into thirds, and juiced, with the juice set aside

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 1/2 teaspoon cinnamon

1 teaspoon grated fresh ginger

3 cups all-purpose flour

1 cup finely chopped walnuts (optional)

1/4 cup very finely chopped candied or crystallized ginger (optional)

1 cup sugar

Orange juice, plus enough water to equal one cup

Orange zest

1 12-ounce bag fresh cranberries, rinsed

1 cup heavy cream

1 pound whole milk ricotta cheese

8 ounces mascarpone cheese

1/2 cup granulated sugar

1/4 cup finely chopped candied or crystallized ginger (optional)

1/4 cup coarsely chopped walnuts (optional)

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