Sneha's Recipe: Pumpkin Seeds

A moist pumpkin bundt cake loaded with pumpkin seeds. Prefect accompaniment for hi tea parties or with a cuppa of coffee. It's a delicious cake. First time made a cake with red pumpkin and it was a hit.

Ingredients
100 Grams Salted Butter
85 Grams Caster Sugar
2 Large Eggs
125 Gram All Purpose Flour
½ Teaspoon Baking powder
75 Grams Red pumpkin - roasted & mashed
¼ Cup Toasted Pumpkin Seeds
40 Grams Raw Red Pumpkin- peeled and diced
Toasted Pumpkin Seeds - as required for garnish

Method

Grease a bundt pan
Sieve the flour, salt and baking powder
Wrap the pumpkin with skin in 2 layers of aluminum foil and roast it in the air fryer 180°C for an hour( can use an oven too).
Cool the pumpkin. When cooled remove the skin and mash it, keep this into a bowl.

In a large bowl beat the butter and sugar till creamy and fluffy. Then add the eggs one at a time and continue to beat till all are Keep scraping the sides with a spatula. Now add the sifted flour in batches and continue to beat till incorporated. Add the mashed pumpkin and give it a mix . Now add the toasted pumpkin seeds and fold it in. Pour it into the prepared tin , sprinkle it with diced pumpkin and pumpkin seeds on top.

Bake in a preheated oven at 170°C for 35 to 40 minutes.

Cool and un mould,

Slice, soft and moist

Enjoy!!!

Labels : Bundt, Bundt Bakers, Red Pumpkin, Pumpkin Seeds

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

October 2020 - Bundt Bakers - Pumpkin Bundts and our host is Stacy of Food Lust People Love