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Ingredients
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4 eggs (separated)
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1/2 cup of water at room temperature
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2 tsp vanilla extract
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1/2 cup of Pumpkin Seed Oil
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1/2 cup pumpkin seeds
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3/4 cup powdered sugar
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1/2 cup granulated sugar
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1 3/4 cups all-purpose flour (sifted)
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2 tsp baking powder
Directions
Pre-heat oven to 350°F.
- Grease and flour a bundt tin and cover the base of the tin with pumpkin seeds.
Using an electric mixer on a slow speed, beat egg yolks, water, powdered sugar, vanilla extract and Pumpkin Seed Oil.
- In a separate bowl, whisk egg whites and granulated sugar until medium to stiff peaks form.
- Fold 1/3 of the egg whites into the cake batter along with half of the sifted flour and baking powder until well incorporated, then fold in the rest.
- Pour into greased tin and bake for 50 minutes or until a skewer poked in the middle comes out clean.
Serve with a dusting of powdered sugar or even with a scoop of vanilla ice cream, drizzled with more Pumpkin Seed Oil.
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