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Pumpkin bundt cake with ricotta

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1 medium cake serving Prep: 20 mins, Cooking: 1 hr
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Perfect desert to wash down the festive feast.

By Carmen Niehaus December 19 2018
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Pumpkin bundt cake with ricotta
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Ingredients (15)

250 ml flour — cake
5 ml Bicarbonate of soda
5 ml cinnamon — ground
5 ml ginger — ground
2 ml salt
100 g brown sugar
60 ml fresh chillies — 573
2 eggs — whisked
80 ml yoghurt — plain
400 g pumpkin — cooked and puréed
125 g almonds — ground
100 g pecan nuts — chopped
TO FINISH
125 ml pistachio nuts
100 g ricotta cheese
100 g cream cheese
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Method:

Preheat the oven to 180 °C. Grease a 20 cm Bundt tin with olive oil and dust with flour.

1. Cake Sift together the dry ingredients.

2. Whisk together the sugar and oil and add the eggs. Fold in the yoghurt and pumpkin.

3. Fold the dry ingredients and nuts into the pumpkin mixture.

4. Turn into the tin and bake for 60 minutes or until done. Cool and turn out.

5. To finish Brush the cake with melted  honey and scatter  the nuts on top.

6. Mix the ricotta and cream cheeses and serve with the cake.

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