Pumpkin Seed Bundt Cake

5
Average: 5 (2 votes)
(2 votes)
Pumpkin Seed Bundt Cake
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in

Healthy, because

Even smarter

This cake is a great treat to have in the fall or to serve at the holidays! The pumpkin seeds also provide a bit of protein and healthy fats.

You can add some other things to this cake like dried cranberries or some almonds. Serve with coffee and tea. 

Ingredients

for
1
Ingredients
Butter (for the pan)
Pastry flour (for the pan)
4
7 ounces
3 ounces
9 ⅘ ounces
2 ½ teaspoons
4 ounces
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 350°F. Butter and flour a ring pan or a bundt pan.

2.

Separate the eggs and beat the yolks with the sugar until fluffy. Add the oil, 1 pinch of salt and 1/2 cup of water and continue beating. Mix the flour with the baking powder and the pumpkin seeds. Fold into the eggs. Beat the egg whites until stiff and fold into the batter. Transfer the filling into the prepared pan, smooth and bake in preheated oven for 50-60 minutes, checking with a toothpick.

3.

Remove the cake from the oven, allow to cool and turn out onto a wire rack. To serve, dust with powdered sugar.