{Pumpkin Orange Bundt Cakes}
Serves:: 12
Bundt Cakes:
  • 230g all-purpose flour
  • 20g dark cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 eggs
  • 100g brown sugar
  • 100g white sugar
  • 1 teaspoon orange zest
  • 80ml vegetable oil
  • 60ml fresh orange juice
  • 250g pumpkin puree
Chocolate Glaze:
  • 100g dark chocolate, chopped
  • 2 teaspoons vegetable oil (coconut or sunflower oil)
  • Orange peel to decorate
Bundt Cakes:
  1. Preheat your oven to 350F - 180C and grease your Bundt pan with butter (or miniature Bundt pans like I did).
  2. Sift the flour with cocoa, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
  3. In a different bowl, mix the eggs, sugars, oil and orange zest until the mixture doubles its volume.
  4. Stir in the orange juice then add the pumpkin puree and mix well.
  5. Fold in the flour mixture (use a spatula for this task and don't overmix the batter).
  6. Pour the batter into your prepared pan/s and bake for 30-40 minutes. It's best to check the cake with a toothpick and remove them from the oven when the toothpick comes out clean.
  7. Let the Bundt cake/s cool in the pan before serving.
Chocolate Glaze:
  1. Melt the chocolate in a heatproof bowl over a hot water bath or in the microwave.
  2. Stir in the vegetable oil then let the glaze cool slightly.
  3. Drizzle the glaze over the mini Bundt cakes (or large Bundt cake) and decorate with orange peel.
Recipe by Pastry Workshop at https://pastry-workshop.com/pumpkin-orange-bundt-cakes-guguluf-cu-dovleac/