Orange Pumpkin Torte with Cranberry Jelly and Ricotta Mascarpone Whipped Cream

Ingredients

• For the Cake
• 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 teaspoons 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)
• For the Fillings
• 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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