John Myers
Ingredients for 1 servings:
- 400 g pumpkin puree
- 150 g mountain cheese
- 1 handful of thyme
- 200 g butter, soft or margarine
- ½ tsp salt
- 4 eggs
- 300 g flour
- 2 tsp baking powder
- 100 ml milk
- 100 g diced ham
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Preheat the oven to 180°C (top/bottom heat) (160°C fan-assisted oven). Coarsely grate the pumpkin and dice the cheese. Wash the thyme, shake it dry, and remove the leaves. Cream the butter with the salt until creamy. Add the eggs and beat until fluffy. Combine the flour and baking powder and briefly stir into the batter in two portions, alternating with the milk. Mix in the thyme leaves, grated pumpkin, and the ham and cheese cubes. Pour the batter into a greased and floured bundt pan. Bake the pumpkin cake in the hot oven for about 60 minutes. Pierce the center of the cake with a wooden skewer. When no more batter sticks to it, remove the cake and let it cool on a wire rack.
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