Pumpkin Bundt Cake

Published: 2017. Jan 24.


300 g pumpkin (roasted in the oven for 50 minutes, drizzled with honey)
200 g butter
2 tablespoon pumpkin seed oil
200 g sugar
5 eggs (separated)
450 g flour
1 pack baking powder
zest of a lemon (organic)
1 coffeespoon vanilla extract
1 teaspoon five-spice mix

250 g mascarpone
50 g yogurt
25 g powdered sugar
juice and zest of half a lemon
1 thumb of ginger

sütőtökös kuglof1

Preheat the oven to 170 degrees.

Whip the butter with the sugar until foamy, then add the yolks and continue whipping. Add the flour, baking powder, spices and the lemon zest then mix well. Beat the egg whites until firm and add to the batter. Grease a bundt pan with butter and pour in the batter. Bake in the oven at 170 degrees for 35 minutes (you can check if it’s done using a cake tester).

When the cake is cooled, serve with a dusting of powdered sugar. As the cream tastes best when freshly made, prepare it only when the cake is ready. Because of the ginger, it can turn bitter when it has to stand long.

For the cream, grate the ginger and the lemon zest, squeeze out the lemon juice then mix them with the mascarpone, yogurt and powdered sugar.

Related products


Pumpkin seed oil

It has a particular taste and a delicate reddish colour. Our pumpkin seed oil is made of the seeds of…