Darren Purchese's Pumpkin Seed Cake

Darren Purchese's Pumpkin Seed Cake

Prep
30
Cooking time
25
Serves
4

Method

Pumpkin Seed Cake w Olive Oil & Lemon

Beat the eggs with the sugar and add the milk slowly. Add the sifted mixture of flour, cinnamon and baking powder, and carefully mix together.

Fold in the pumpkin seeds.

Finally add the extra virgin olive oil, pouring it in a thin stream and then the lemon.

Pour the batter into a spring-form or cake tin lined with baking paper.

Bake at 180°C for approximately 20-24 minutes.

Remove from the oven and allow the cake to cool in the tin before removing the tin and baking paper.

Finish the cake with icing, candied pumpkin seeds and grated lemon and serve.

Candied Pumpkin Seeds

Boil the water and the sugar together and stir to dissolve.

Add the seeds and boil again for a further 1 minute.

Strain off the excess syrup and place the drained seeds onto a baking tray lined with paper.

Roast in an oven preheated to 180°C for 8-10 minutes until golden, dry and crunchy.

Cool and reserve.


Ingredients Chevron Icon

Pumpkin Seed Cake

2 Eggs

1 Egg yolk

110g Caster sugar

85ml Milk

110g Plain flour

15g Baking powder

½ tsp Cinnamon powder

100g Pumpkin seeds, blitz to crumb

½Lemon zest

100ml Cobram Estate Extra Virgin Olive Oil Light flavour

Candied Pumpkin Seeds

100ml Water

125g Caster sugar

60g Pumpkin seeds

Lemon Icing

120g Icing sugar

30ml Lemon juice

1 tsp Cobram Estate Extra Virgin Olive Oil Light flavour



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