I know it might sound weird to bake a cake with pumpkin if it is not autumn, but I just love the taste and the smell of spices used in desserts made with pumpkin, such as cinnamon, nutmeg and ginger.
I love bundt cakes because they are not complicated to make, there are hundreds of different flavours you can play with and it also looks very pretty. Definitely recommended if you have guests over for any holidays, birthdays or just an afternoon get together for a tea or coffee.
As I could not find canned pumpkin puree in the grocery store, I prepared my own puree by roasting a whole butternut squash in the oven (200 C) for approximately 30 minutes, then blending it in the blender. Perfect solution if pumpkin is out of season, you will barely notice the difference – and I think it will be even better in desserts due to the natural sweetness of the butternut squash.
- 300 g pumpkin or butternut squash puree
- 200 g brown sugar
- 300 g flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger powder
- 1/4 tsp nutmeg
- 4 eggs
- 100 g coconut oil or unsalted butter
- 1 lemon (zest only)
For the icing:
- 150 g icing sugar
- 2 tbsp lemon juice
- 1 tbsp water
- Heat the oven to 180C (fan)
- Mix the flour, baking powder, cinnamon, ginger powder and nutmeg in a separate bowl, and set it aside.
- Mix the coconut oil and sugar until well combined to get a creamy texture. Mix in the eggs, then add the pumpkin/butternut squash puree and lemon zest, and combine well.
- The last step will be adding the flour mix slowly to the batter and stir it until well combined.
- Make sure that you butter/grease your tin well, unless you use a silicon one as I do. Pour the batter into the bundt cake tin.
- Bake it for approximately 45 minutes or until the toothpick comes out clean.
- Let is cool for 10-15 minutes before removing it from the tin.
- For the icing, mix all ingredients together and slowly pour it on top after the bundt cake completely cooled down.
Enjoy and until next time,
Nora from My Honeycomb Kitchen