Pumpkin cake with quark frosting

WHAT YOU’LL NEED

For the Pumpkin cake:

3 Large eggs

270g Brown sugar

180g Olive oil (we recommend Mount Zero)

10g Vanilla essence

250g Grated raw pumpkin

110g Desiccated coconut

75 g Chopped walnuts

210g Plain flour

6 g Bicarb soda

3 g Salt

1/2 tsp Cinnamon

For the frosting:

200g Schulz Pure Cream

40 g Icing sugar

5g Vanilla essence

365g Schulz Organic Quark

For decoration:

A handfull of piepita seeds

Chopped walnuts

For the Candied Pumpkin (optional)

200g Diced pumpkin to 1.5x 1.5 cubes

150g Water

150g Sugar

METHOD

For the pumpkin cake:

Preheat your oven to 170°c.

In a bowl, combine eggs, sugar, olive oil and vanilla. Add the grated pumpkin, desiccated coconut and walnuts and mix until combined through.

In a different bowl, sieve the flour, bicarb soda, salt and cinnamon. Add the dry mixture to the wet mixture and mix until fully mixed.

Bake for about 50 minutes or until you get a dry skewer when checking the middle of the cake.

Cool down the cake before frosting.

For the quark frosting:

In a mixer bowl place cream, icing sugar and vanilla and quark. With a whisk attachment whip until medium peaks form.

When the cake has chilled, cut in the middle. And decorate with the quark frosting.

For the candied pumpkin:

Dice the pumpkin into 1.5cm x 1.5 cm cubes. Bring sugar and water to a boil in a saucepan. Add the pumpkin. Reduce the heat to minimum and cook until transparent, for about 35 minutes.

Use decoratively on top of your cake, sprinke your pepita seeds and walnuts on top to finish.