Pumpkin Seed Cake recipe

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Ingredients

1 cup all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon salt
2 eggs
¾ cup pumpkin seeds
¼ cup ground flax seeds
1 cup butter
¾ cup white sugar
2 teaspoons vanilla extract
¼ cup milk

Nutrition Info

446.9 calories
carbohydrate: 34.9 g
cholesterol: 108.1 mg
fat: 32 g
fiber: 1.9 g
protein: 7.5 g
saturatedFat: 16.3 g
servingSize: -
sodium: 361.7 mg
sugar: 19.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.

  2. Sift flour, baking powder, and salt in a large bowl.

  3. Heat a skillet over medium heat. Add pumpkin seeds and cook, stirring frequently, until lightly brown and toasted, about 5 minutes. Pour into a food processor. Blend the toasted pumpkin seeds in the food processor until sand-like in texture. Add to the flour mixture.

  4. Place ground flax seeds in the same skillet. Cook and stir until toasted, about 4 minutes. Mix into the flour mixture until well combined.

  5. Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, and vanilla extract, mixing until well combined. Add the flour-seed mixture in batches, alternating with milk, beating batter briefly after each addition until batter is fully blended. Pour batter into the prepared pan.

  6. Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 35 to 40 minutes.

Recipe Yield

1 8-inch cake

Recipe Note

This was adapted from a Caribbean plain cake recipe. I love cake but wanted to make it a bit healthier. The flavor was different but great.

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