Finally, it's the pumpkin season! So let's make pumpkin anything and everything. Today, it's an extra soft marble cake.
Shop ingredients
Nutrition (1 serving)
- 170 kcal
- 22 g carbohydrates
- 7 g fats
- 5,2 g protein
Per 18 portions
- 200 g pumpkin puree
- 250 g curd cheese
- 3 eggs
- 150 g golden cane icing sugar
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 50 ml of grass-fed ghee
- pinch salt
- 85 g dark chocolate
Instructions
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Preheat the oven to 180 °C.
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In a bowl, mix the quark, the pumpkin purée, eggs and powdered sugar until smooth.
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In a separate bowl, mix flour, baking powder, cinnamon and salt.
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Slowly fold the dry mixture into the wet one and mix until incorporated. Slowly add the melted ghee and mix until the mixture is smooth.
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Pour the mixture into a greased and floured Bundt tin.
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Bake in the preheated oven for 45 minutes (make sure you do the toothpick test).
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Remove it from he oven and leave it to cool.
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Remove it from the tin, pour over some melted dark chocolate, and it's ready to be served. Enjoy!
