Pumpkin Seed Cake

This Caribbean-inspired recipe incorporates toasted ground pumpkin seeds and flax seeds for a fluffy cake that will enhance any celebration.

• Preparation Time: 15 mins
• Cooking Time: 44 mins
• Total Time: 59 mins
• Calories: 447 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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