January 3, 2016

I love the heaps of pumpkins that are currently flooding the farmers market. Anything from pretty halloween pumpkins to UFO shaped, white princesses and gnarly, warty trolls.
I prefer to buy my pumpkins whole – because they just keep longer and look so pretty. But with the muscat pumpkin I would need a 12 day lunch and dinner menu only consisting of pumpkin to use it all.  It’s probably one of the biggest pumpkins you can get in Austria. So a tiny wedge it is.
You can probably substitute with a variety of ‘sweet’ pumpkins. Just make sure it’s not too savory in taste and easy to blend into a bulb.
The bundt cake is surprisingly quick and easy to make. It’s fluffy with a very fresh and fruity taste. But the best part is probably the inviting yellow color when you cut it open!


  • 300g muscat pumpkin
  • 125g butter [soft]
  • 250g sugar
  • vanilla
  • pinch salt
  • 3 eggs
  • 250g flour
  • ½ package baking powder
  • 1 orange [zest]


_ scrape out seeds and peel the pumpkin
_ cut into cubes and place into a pot
_ add 50ml water and cover with a lid
_ cook for 8 to 10 minutes [until the pumpkin is soft]
_ puree until there are no lumps left

_ grease and dust a bundt cake pan with flour
_ preheat oven to 175°C [circulating air]
_ combine butter, sugar, vanilla, orange zest and salt
_ whisk until creamy
_ add one egg at the time
_ combine flour and baking powder
_ measure 200ml pumpkin puree

_ alternate adding flour and pumpkin puree to the batter until everything is incorporated
_ spoon batter into the bundt cake pan
_ bake for 50 to 60 minutes


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