Small Pumpkin Seed Bundt Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the filling:
- 80 g pumpkin seeds
- 50 ml milk
- 3 teaspoons sugar, brown
- 1 teaspoon butter
- 1 teaspoon breadcrumbs
- 0.5 teaspoon ½ cinnamon powder
- raisins
For the dough:
- 150 grams flour
- 0.5 ½ pack baking powder
- 125 g low-fat quark
- 35 g suar, brown
- 2 tablespoons oil
- 2 Table spoons milk
- 1 tablespoon rum
- 1 pinch (s) salt
For the glaze:
- 60 g powdered suar
- 1 tablespoon milk
- Pumpkin seeds
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Grease and flour a small bundt pan (18 cm). Preheat the oven to 180 ° C top / bottom heat.
- Finely grind the pumpkin seeds (e.g. with the Moulinex). Bring the milk, sugar, butter, breadcrumbs, cinnamon and raisins to the boil briefly, then set aside (the filling is a little runny at first, but then swells up).
- Mix the flour and baking powder and sift into a mixing bowl. Add all remaining ingredients and knead. Roll out the dough into a rectangle on a floured surface and spread the filling. Roll up the long side of the sheet of dough, place it in the baking pan and bake for about 30 minutes. Chopstick sample!
- After cooling, stir together powdered sugar and milk and coat the Gugelhupf with powdered sugar glaze, sprinkle with chopped or ground pumpkin seeds.
- Tip:
- For a normal-sized bundt pan, double the ingredients and increase the baking time to around 40-45 minutes.
- This bundt cake is also suitable for those with nut allergies.
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