Name: Pumpkin Seed Cake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes: 330 g (11½ oz) – one cake 10 cm × 20 cm (4 inches × 8 inches)
Cuisine: Australia
Ingredients: 50 g (1¾ oz) milk (3.5% fat content); 75 g (2¾ oz) caster (superfine) sugar; 60 g (2¼ oz) pumpkin seed oil; 20 g (⅔ oz) ground almonds; 75 g (2¾ oz) eggs, at room temperature; 8 g (¼ oz) baking powder; 2 g (1/16 oz) ground cinnamon; 65 g (2¼ oz) plain (all-purpose) flour; finely grated zest of 1 lemon

Preparation info

Makes: 330 g 11½ oz ) –
one
cake 10 cm × 20 cm 4 inches × 8 inches )

Difficulty
Medium
Ready in
35 min

Appears in

Sweet Studio

By Darren Purchese

Published 2012

About

Sweet Creation

Roast Pumpkin, Maple Bacon, Pecan & Milk Chocolate 37%

An unusual combination of ingredients makes up this cake. We use it as part of my intriguing Roast Pumpkin, Maple Bacon, Pecan and Milk Chocolate 37% dessert, but it’s also good enough to eat on its own.

Ingredients

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Ingredients

Method

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