Chocolate chip, pumpkin and rye bundt cake
Servings 10 slices
Ingredients
- 200 g pumpkin purée
- 100 ml vegetable oil
- 150 g granulated sugar
- 2 eggs
- 4 tbsp plain yoghurt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp bicarbonate of soda
- 60 g rye flour
- 110 g plain flour
- 100 g chocolate chips , plain
- 1 tsp icing sugar , for dusting
Instructions
- Butter and flour a bundt cake pan. Preheat the oven to 180°C.
- In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain
- Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly
- Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean
- Turn the cake out onto a wire rack and leave to cool. Dust with icing sugar and serve