Pumpkin Bunt Cake with Amasi Glaze

Method

For the cake:

1. Preheat oven to 200˚C.
2. Grease a 26 cm x 8 cm Bundt cake tin with butter and spray with a layer of non-stick cooking spray. Set aside.
3. Place the pumpkin cubes on a large baking tray tossed with the olive oil.
4. Roast in the preheated oven until soft and cooked through, about 45 minutes. Remove from oven and set aside to cool.
5. Lower the oven temperature to 180˚C.
6. Once the pumpkin cubes are cooled, mash until smooth. Set aside until needed.
7. In a large bowl, combine the white sugar, Amasi, and melted butter. Stir until well combined.
8. Add the eggs, one at a time, mixing well after each addition.
9. In a separate mixing bowl, sift together the cake flour, bicarbonate of soda, spices, and salt.
10. Add ¼ of the dry mix to the wet ingredients. Mix until well incorporated. Add ¼ of the mashed pumpkin and stir until well combined. Repeat until all of the dry ingredients and mashed pumpkin have been added, alternating as you go. Mix well after each addition.
11. Transfer the batter to the prepared Bundt cake tin.
12. Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, about 1 hour.
13. Remove from oven and set aside to cool in the tin, about 10 minutes.
14. Remove the cake from the tin and place on a wire cooling rack until completely cool.

For the glaze:

1. Mix the sifted icing sugar and Amasi together until smooth. Set aside.
2. Place the Bundt cake on a cake stand.
3. Carefully pour the glaze over the top of the cake and down the sides.
4. Garnish with fresh thyme, if desired.

TIPS:

• Buy ready cubed pumpkin to cut down on the preparation time.
• If you don’t have a Bundt cake tin you can use a standard round cake tin instead.