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Pumpkin bundt cake with ricotta


bundt cake

Ingredients 16
Servings 1 medium cake
Time 20 min

Ingredients

  • 250
    ml
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 2
    ml
    salt
  • 100
    g
    brown sugar
  • 60
    ml
    olive oil
  • 2
    eggs, whisked
  • 80
    ml
    plain yoghurt
  • 400
    g
    pumpkin, cooked and puréed
  • 125
    g
    ground almonds
  • 100
    g
    chopped pecan nut
  • TO FINISH
  • 125
    ml
    pistachio or pecan nuts
  • 100
    g
    ricotta cheese
  • 100
    g
    cream cheese
 

Method

60 min
 

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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