Austrian Pumpkin Seed Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Styria (Steiermark) in s a region of Austria, where pumpkins grow and where people have many creative ideas how to use pumpkin seeds. I guess they must be all very healthy cause pumpkin seeds are helpful in combating many diseases. Read more . So Styrians not only cook pumpkin soup but also bake bake pumpkin seed cakes and cookies. Here is a great example: Kürbiskernkuchen, pumpkin seed cake. Ingredients:
1 cup pumpkin seeds |
1 cup flour(*) |
4 eggs |
1/2 cup icing sugar |
1/4 cup sugar (or vanilla sugar) |
1 tablespoon rum |
a pinch of cinnamon |
1 tablespoon baking powder |
1 cup white cuverture (or simply white chocolate) |
3 tbspoon coconut fat (copha) |
(optionally: 1 tablespoon pumpkin seed oil) |
Directions:
1. 1. Beat yolks with sugar and whites with icing sugar. Grind pumpkin seeds (possibly in coffee grinder)
2. 2. Sieve flour with baking powder, cinnamon and ground seeds. Add rum. Whisk yolks with icing sugar and whites with crystal sugar (vanilla sugar). Add yolks to the flour, stir well (**) and add well beaten egg whites. bake about 30 minutes (or until the surface of the cake becomes golden) in 350 oven.
3. 3. Prepare the icing: melt chocolate with copha (and pumpkin seed oil) in a double boiler. When icing is homogeneous and still warm, while the cake is already cool, you can start covering thr cake with a spatula. Don't be afraid of oil in the icing - it will only give a green colour to the icing.
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