I have planned for weeks to bake something from pumpkin. Constantly I have read this kind of recipes on Hungarian and foreign blogs. I could resist till Saturday. The cold, rainy weather as it was on Saturday I think is always perfect for weekend baking in the warm kitchen so I dropped in the Great Market Hall, bought a nice half of pumpkin, arriving at home, threw in the oven for 1,5 hour then started to bake.
I "updated" the original recipe a bit, I changed the normal sugar to erythritol. It didn't get too sweet because I put less than the quartered sugar amount. It's very delicious cake, soft for days, and because of the spices (cinnamon, ginger and clove) I was into Christmas mood immediately. :) The bundt cake was a perfect match with Lila Kancso's amazing blue grape jam made with xylitol.
Ingredients:
40 dkg roasted pumpkin
1/4 cup oil
1 cup flour
1/3 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon ginger
1 coffeespoon clove
1 tablespoon baking soda
1 pinch of salt
1/6 cup Update Zero sugar = erythritol (or 1 cup sugar)
2 eggs
10 dkg finely chopped walnut
+ castor sugar for decorating
1. Preheat the oven to 175°C. Grease an bundt cake form with oil and flour.
2. In a big bowl, whisk together flour, cocoa powder, spices (cinnamon, ginger, clove), baking soda and salt. In another ball whisk together eggs, oil, sugar (erythritol) and the smashed pumpkin. Whisk flour into pumpkin mixture and walnut until well combined.
3. When it's ready, pour into the prepared cake form and bake in the preheated oven for about 40-50 minutes until the dough doesn't stick to the knife you stick in the cake. When it's ready, let it cool then before serving sprinkle some castor sugar on it.
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