Styrian Pumpkin Seed Oil Cake

Styrian Pumpkin Seed Oil Cake


30 minutes

Ingredients for 6-8 people:

3 eggs

100 g Styrian Pumpkin Seed Oil P.G.I.

150 g sugar

200 g flour

50 g ground pumpkin seeds

½ package baking powder

1 package vanilla sugar

½ lemon (juice)

butter and bread crumb for the cake tin


100 g confectioner’s sugar

3 egg yolks

ground Styrian pumpkin seeds


Grease the cake tin and coat with bread crumbs, preheat the oven to 175°C. Separate the eggs, beat the egg whites with some sugar until it forms stiff peaks. Beat the egg yolks with the rest of the sugar, the vanilla sugar until creamy. Stir in the Styrian Pumpkin Seed Oil P.G.I. and the lemon juice. In a mixing bowl, blend the flour, baking powder and ground pumpkin seeds. Add the beaten egg whites and the dry ingredients with the egg yolk mixture alternately. Pour the batter into the cake tin and bake at 175°C for approximately one hour. Turn the cake over and let cool. For the icing whip the egg yolks with confectioner’s sugar and glaze the cake with it, sprinkle with ground Styrian pumpkin seeds and keep cool. Tip: Instead of using a yolk icing, just sprinkle the cake with confectioner’s sugar.