THE PLACE TO ENJOY
FINE PUMPKIN SEED CAKE
Our apprentice pastry chef Laura is only in her first year of training and has created a fluffy, tender pumpkin seed cake for you.
Easy to bake and tastes simply delicious!
Ingredients
4 eggs
256 g sugar
80 g seed oil
80 g water
176 g flour
80 g pumpkin seeds (grated)
8 g baking powder
6 g vanilla sugar
This is how it’s done
Beat the egg yolks with half the sugar until frothy.
Add the water.
In a second bowl, beat the egg whites with the remaining sugar until stiff.
Mix the dry ingredients (flour, grated pumpkin seeds, baking powder and vanilla sugar) and fold into the yolk mixture, alternating with the beaten egg whites.
Finally, stir in the pumpkin seed oil.
Grease the desired tin and pour the batter into the tin.
Bake at 160° hot air for 50 minutes.
Sprinkle the finished pumpkin seed cake with powdered sugar and serve.
Alternatively, the cake can also be spread with apricot jam and coated with chocolate icing.
