Ingredients

The following ingredients have 9 Servings
  • 1 1/2 cups light brown sugar
  • 1 cup vegetable oil (I used avocado oil)
  • zest of 1 organic orange
  • 2 Tbsp orange juice
  • 3 large eggs, organic, free-range
  • 1 2/3 cups all-purpose flour
  • 1 cup rye flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 1/2 cups pure organic pumpkin puree
  • 1 cup icing (confectioners' sugar)
  • 2-3 Tbsp orange juice
  • small square dark (or bittersweet) chocolate, for grating

Instruction

  • Preheat the oven to 350° F (180°C). Spray your bundt pan with non-stick spray or oil it and flour it well in every crevice.
  • In a large bowl, add the flours, baking soda, cinnamon, allspice, and whisk to blend. Set aside.
  • In the bowl of a stand mixer, beat the sugar with the oil, the grated orange zest and the 2 Tbsp of orange juice until smoothly combined. If you need, scrape the sides of the bowl.
  • Add the eggs, one at a time and beat again to incorporate.
  • Add the pumpkin puree and beat on low-medium until well incorporated.
  • Remove the bowl from the stand mixer and add the flour mixture, folding with a spatula until you have a smooth cake batter.
  • Fill your prepared bundt pan with the batter. Bake for 45-55 minutes or until a cake tester (or skewer) inserted in the cake comes out clean.
  • Take out of the oven and let sit in the pan for 15 minutes on a wire rack, then turn out the cake onto the wire rack and leave to cool completely.
  • Sift the icing (confectioners') sugar in a bowl and gradually add the orange juice until you get the consistency you want. It should be thick enough to stick to the cake, but also able to drip down the sides a little.
  • Grate the chocolate square on top, to finish.