Small pumpkin seed bundt cake

Ingredients for 1 servings:

• 80 g pumpkin seeds
• 50 ml milk
• 3 tsp sugar, brown
• 1 tsp butter
• 1 tsp breadcrumbs
• ½ tsp cinnamon powder
• e.g. raisins
• 150 g flour
• ½ pack of baking powder
• 125 g low-fat curd cheese
• 35 g sugar, brown
• 2 tbsp oil
• 2 tbsp milk
• 1 tbsp rum
• 1 pinch of salt
• 60 g powdered sugar
• 1 tbsp milk
• e.g. pumpkin seeds
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Quark-oil dough with juicy filling

Grease and flour a small bundt cake pan (18 cm). Preheat oven to 180°C (top/bottom heat). Finely grind the pumpkin seeds (e.g., using a Moulinex). Bring to a boil briefly with the milk, sugar, butter, breadcrumbs, cinnamon, and raisins, then set aside (the filling will be a little runny at first but will eventually expand). Combine the flour and baking powder and sift into a mixing bowl. Add all the remaining ingredients and knead. Roll out the dough into a rectangle on a floured surface and spread with the filling. Roll up the dough from the long side, place it in the baking pan, and bake for about 30 minutes. Do the toothpick test! Once cooled, combine the powdered sugar and milk, then cover the bundt cake with powdered sugar glaze and sprinkle with chopped or ground pumpkin seeds. Tip: For a regular-sized Bundt pan, double the ingredients and increase the baking time to about 40-45 minutes. This Bundt pan is also suitable for people with nut allergies.