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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 pumpkin 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 of 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 egg yolk mixture, alternating with the beaten egg whites. Finally, stir in the 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.

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