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Pumpkin-and-Coffee-Cake-garnished-with-icing-sugar-and-few-redcurrant-berries
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Pumpkin and Coffee Bundt Cake

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Author: Alessandra

Ingredients

  • 250 gr. 00 flour
  • 200 gr. pumpkin puree
  • 180 gr. caster sugar
  • 2 eggs
  • 120 ml of sunflower oil
  • 8 gr. yeast
  • 1 coffee cup at room temperature
  • 2 teaspoons instant coffee
  • salt a pinch

To garnish:

  • 100 gr. powdered sugar
  • 15 gr. lemon juice
  • water to taste
  • a few redcurrant berries

Instructions

  • Preheat the oven to 180 degrees.
  • Prepare the coffee and let it dissolve in the soluble one.
  • Grease and lightly flour a 20/22 cm diameter tin.
  • Sift flour, baking powder and salt twice into a bowl.
  • In a bowl or in the planetary mixer, whip the eggs with the sugar until you get a nice frothy mixture, add the pumpkin and continue to whisk. Add the oil and the coffee. Stir in the flours and work the mixture just enough to mix well.
  • Pour everything into the pan and level.
  • Cook for 35/40 minutes or until the appetizer comes out completely dry.
  • Let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

Prepare the icing:

  • Pour the sugar into a bowl, add very little water at a time (adjust according to the desired consistency), the lemon juice and mix with a whisk, until you get a smooth glaze. Garnish your cake with the glaze and a few redcurrants.