Pumpkin Seed Cake

Again, I decided to bake something different! For lunch with my family, I prepared an easy, quick, and somewhat unusual cake. Despite greenish colour I assure you it’s delicious! You won’t need too much time, in fact, 2 hours should be enough (together with baking time).

 

Ingredients (for round baking tray of 26 cm)

Sponge

6 eggs

170 g sugar

200 g flour

8 g baking powder

8 g vanilla sugar

70 ml pumpkin seed oil

25 ml water

 

Frosting

300 ml whipping cream

300 g Greek yogurt

1 tablespoon powdered sugar

1 pack of instant gelatin

4 fists pumpkin seeds, cut in pieces

 

Cut pumpkin seeds for decoration

 

Procedure

Whip eggs with sugar. Add flour, baking powder, vanilla sugar, pumpkin seed oil, and water. Stir thoroughly. Pour the mixture into baking tray and bake for 30 minutes on 175 degrees Celsius. Let cool.

Sponge cake mixture with pumpkin seed oil

Whip the whipping cream. Roast the pumpkin seeds on teaspoon of sunflower oil.

Roasted pumpkin seeds

Mix Greek yogurt and gelatin for about a minute. Add powdered sugar and stir. Add the whipping cream and finally, the roasted pumpkin seeds.

Cut the sponge in half. Spread half of the frosting on the first layer of sponge. Cover with the second layer and spread the remaining frosting.

Sprinkle with cut pumpkin seeds. Cake can be served immediately.

Pumpkin Seed Cake