Spiced Pumpkin Bundt Cake


300g plain Flour

100g Almond flakes

180g Cane sugar

220ml Sunflower oil

3 Eggs

250g Pumpkin puree

1 tsp Bicarbonate of soda

2 tsp Pumpkin spice

200g Marzipan


  1. Preheat the oven to 180C (fan forced)
  2. Sift together the flour, bicarbonate of soda and spices.
  3. In a separate bowl beat together the sugar, oil, and eggs.
  4. Add the pumpkin puree to the mixture, and mix well.
  5. Add the flour and spices and fold to combine until smooth.
  6. Using your hands, roll the marzipan into a ca 20-22-cm long piece
  7. Pour half of the batter into a ca. 2-liter bundt tin.
  8. Place the marzipan along the center in the batter, then top it with remaining batter
  9. Bake for 50-60 minutes, or until the skewer comes out clean.
  10. Leave cake to cool in tin for 15-20 minutes
  11. Turn out the cake on to the wire rack and leave to cool completely
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