Pumpkin, Rye and Chocolate Chip Cake

 

Pumpkin, Rye, Chocolate Chip Cake

(serves 8-10)

 

200 g pumpkin puree

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 baking soda

60 g rye flour

110 g plain flour

100 g chocolate chip

1 tsp icing sugar, for dusting

 

Method :

1. Preheat the oven to 180'C. Butter and dust with flour bundt cake tin.

2. Mix together both of the flours, salt, baking soda and cinnamon. Set aside.

3. In a separate bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, yoghurt and vanilla extract until smooth.

4. Fold the dry ingredients into the pumpkin mixture until few dry spots remain (like you would make muffin batter).

5. Toss the chocolate chips in a tablespoon of flour, add them to the batter and fold briefly .

6. Pour the batter into prepared bundt tin and bake for about 50 minutes until skewer insert into the center of the cake comes out clean.

7. Cool the cake in the pan for about 10 minutes and then transfer to a cooling rack to cool completely. Serve dusted with powered sugar.