Pumpkin Whole Wheat Bundt Cake

For the pumpkin wholemeal cake, peel the pumpkin, remove the seeds and cut into small cubes. Boil in a little sugared water until soft, drain well and puree finely.

Separate the eggs, beat the yolks with the sugar and butter until foamy. Beat the egg whites until not too firm. Then slowly stir in the oil. Mix the flour, pumpkin puree and finely chopped manerschnitten into the mixture and fold in the egg whites.

Grease a cake pan with butter and dust with flour. Pour in the mixture and bake in a preheated oven at 170 °C for about 45 minutes.

Then turn out of the mold and sprinkle the pumpkin wholemeal gugelhupf with powdered sugar.

Preparation Tip:

You are welcome to use the pumpkin seeds for the pumpkin whole wheat sponge cake.

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