This cake is the mere proof that the resources ion baking are practically infinite. Pumpkin seeds in a cake is the most ingenious, don’t you think? As well as being something surprising and innovative, I assure you that it is also a delicious combination. And this sponge cake will have a beautiful green color that you are going to love!
We started the year with the kind of recipe that I love, natural, simple but with a different touch. And I also love this rustic look that it has, don’t you? The perfect solution to use the poor and forgotten pumpkin seeds, those poor things… I’ve always had the feeling that nobody wants them.
In Germany I have discovered pumpkin seeds bread, it is quite common and it is also super tasty. I also found here pumpkin seed oil, they put a splash in pumpkin soup and it makes it really tasty. Well, I have thought; what would happen if we put it in to something sweet? The result is this cake. I did not expect anything good if I have to tell the truth, but against all odds it turns out that it is great! It must be that sugar fixes everything 🙂
This recipe was the last one that remained in my recipe buffer. I’m panicking because I do not have anything else to use as backup for posting and in the next few weeks I do not even know if I’ll be able to prepare any new content. I already told you about the new house, well it’s time to start the moving operation!
At the beginning of February we already want to settle in the new house, but that means days and days packaging during the next weeks and days and days unpacking later on. Oh my God!! I don’t want to think about all this work! So with the chaos of boxes that I’m going to have now and the mess until I have the new kitchen assembled, it seems to me that I’ll have to make a break in the blog.
Of course, I’m looking forward to using my brand new oven and I have a lot of ideas and recipes for this year that you I am sure you will love!!! About the state of the move and the construction of my new super kitchen, I will keep you informed on Instagram and once in a while I will put some picture.
Pumpkin Seeds Cake
- 6 eggs
- 300 g butter at room temperature
- 120 ml pumpkin seed oil
- 200 g icing sugar
- 400 g roasted pumpkin seeds
- 200 g flour
- 2 tsp baking powder
- A half-orange zest
- 1 pinch of salt
- A little icing sugar to sprinkle
Preheat the oven to 170ºC. Grease and sprinkle with flour the mold where you will make the cake and reserve.
Separate the yolks from the whites. Beat butter with oil and sugar until smooth. Incorporate, continuing to beat the yolks one by one.
Chop the pumpkin seeds to make them into small pieces. Mix them in a bowl with the flour and baking powder.
Assemble egg whites with orange zest and salt. Incorporate the egg whites into the butter and yolk dough, mixing in soft and enveloping movements until it integrates.
Add the flour mixture to the dough and mix everything until there are no lumps of flour and you have a uniform dough.
Pour the dough into the pan and bake for about 40 minutes. Remove from oven and let temper before unmoulding. Sprinkle with icing sugar before serving.