Chocolate chip, pumpkin and rye bundt cake
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This cake is a great way to use a staple autumnal ingredient - pumpkin in a gloriously, spicy and comfortintg cake. Curl up with a slice and large mug of tea.
Ingredients
- 200g of pumpkin purée
- 100ml of vegetable oil
- 150g of granulated sugar
- 2 eggs
- 4 tbsp of plain yoghurt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp bicarbonate of soda
- 60g of rye flour
- 110g of plain flour
- 100g of chocolate chips , plain
- 1 tsp icing sugar, for dusting
Method
1
Butter and flour a bundt cake pan. Preheat the oven to 180°C/gas mark 4
2
In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain
3
Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly
4
Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean
5
Turn the cake out onto a wire rack and leave to cool. Dust with icing sugar and serve
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Chocolate chip, pumpkin and rye bundt cake
