Pumpkin Bundt Cake

Ingredients for 1 servings:

• 400 g pumpkin(s) (e.g. Baby Bear, Nutmeg, Hokkaido or Butternut)
• 150 g hazelnuts, ground
• 300 g butter, soft
• 4 eggs
• 300 g flour
• 300 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• ½ orange(s), juice
• some food coloring, orange, or carrot juice
• 200 g powdered sugar
• some butter and breadcrumbs for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Peel and finely grate the pumpkin. Roast the nuts in a pan until golden brown, then let cool. Preheat the oven to 180°C (top/bottom heat: 160°C). Butter a Bundt cake pan and dust well with breadcrumbs. Separate the eggs. Beat the softened butter with 200g of sugar until fluffy. Gradually mix in the egg yolks. Mix the flour with the baking powder and nuts, sift them onto the buttercream, and fold in. Beat the egg whites with a pinch of salt until stiff peaks form, slowly adding the remaining sugar. Alternately fold in the egg whites and the grated pumpkin. Pour the batter into the pan and bake in the hot oven for about 1 hour. Turn the Bundt cake out onto a wire rack and let cool. Mix the orange juice with the food coloring. Add to the powdered sugar and stir until smooth (start with a little juice at first—it’s better to add more later so the glaze doesn’t become too runny). Spread it over the Bundt cake. It tastes great as a cake, but also as a side dish to hearty soups (e.g., potato soup).