It is a quiet, autumny Saturday, and there is nothing more comforting than a homemade bundt cake. Whenever my husband and I feel like having a homemade cake, we always choose the bundt cake (the so-called ciambellone in Italian). And it is incredibly easy to make as well.
Since Halloween is approaching, I’ve made a Halloween-themed bundt cake with pumpkin puree, ground cinnamon and ground allspice. The pumpkin puree makes the cake so moist! I did not use too much sugar (but feel free to add more if you prefer or even use less, depending on your taste) and I substituted butter with sunflower oil. I’ve decorated it with royal icing (using the recipe of My Foodie Days), but you can also simply dust it with icing sugar. Pair it with a spicy chai latte or a cup of tea, and you will enjoy even more this treat!
I must say I had quite some fun decorating the cake and the set for the pictures. It definitely put me in the Halloween mood! 🎃
Pumpkin Bundt Cake
For the bundt cake
For the royal icing (optional)
For the pumpkin puree
Heat the oven at 180C (fan). I use an approx. 1 kilo pumpkin to obtain 500g pumpkin puree (you will only need 300g for this recipe and you can preserve the remaining pumpkin puree for pumpkin gnocchi or soup). Clean it, remove the seeds and slice it into 2-3cm thick slices (you can leave the skin on). Line a tray with a baking sheet and place the pumpkin slices on the tray. Roast in the oven for 45 minutes. Leave to cool down before remove the skin and transfer the slices in a food processor to make the puree. Set aside.
Prepare the bundt cake
Preheat oven at 180C (fan) and grease your bundt tin with oil and then lightly dust with flour.
Place the sugar, orange zest, salt and eggs in a large bowl and whisk with an electric whisk for 5 minutes. Add the orange juice and oil and continue to whisk. Add the pumpkin puree and whisk until well combined. Finally, incorporate the flour, baking powder, bicarbonate and spices, and whisk all together until you obtain a smooth batter.
Pour the batter in the bundt tin and bake for 30-40 minutes (use a wooden skewer to check it is thoroughly cooked inside - if it comes out clean, the cake is ready). Leave to cool down for 15 minutes and then remove the cake from the tin and set it aside to cool down completely. You can then simply dust it with icing sugar or see below for the royal icing.
Prepare the royal icing and decorate the cake (optional)
Sift the icing sugar in a large bowl. Add the egg white and lemon juice and whisk together. If it is too thick, add more lemon juice. Transfer it in a piping bag to decorate the cake.