|180 ml||pumpkin — puréed|
|4||eggs — large|
|80 ml||butter — melted|
|125 ml||coconut flour|
|125 ml||almond flour|
|80 ml||xylitol — granulated|
|60 ml||desiccated coconut|
|7.5 ml||Robertson's baking powder|
|5 ml||ground cinnamon|
|5 ml||ground ginger|
|salt — pinch|
|10 ml||Robertson's vanilla essence|
Pre heat the oven to 180°C.
Grease a small bundt cake tin generously with some non-stick cooking spray.
Whisk everything together until smooth. Pour it into the prepared tin. Bake for 35 minutes. Leave it to cool in the tin for 10 minutes before transferring it to a cooling rack. Once cooled, serve the bundt cake in slices with dollops of Mascarpone and fresh blueberries. Garnish with mint leaves, if you prefer.
Use leftover cooked pumpkin to make the pumpkin puree or you could roast pumpkin cubes in the oven for 30 minutes at 200°C until tender and then puree them until smooth. Measure what you need and use the rest as a side dish with meat or chicken.
For a nutty cake batter you can stir in 80ml (? cup) of chopped nuts like almonds, pistachios, pecan nuts or walnuts.
Recipe reprinted with permission of Illanique van Aswegen.
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