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Delicious Pumpkin Seed Oil Recipes
Pumpkin Cake

Ingredients

For the dough
250 g wheat flour
1 tsp salt
125 g cold butter
3 tbsp cold water
For the topping
750 g peeled and deseeded pumpkin
1/4 litre apple juice
2 eggs
150 g crème fraîche
1/2 tsp cayenne pepper
1 tsp curry powder
juice of one lemon
300 g cured ham
3 tbsp peeled Pumpkin Seeds

Instructions

Sieve the flour into a bowl and add salt.
Work in the butter cut into small pieces and add water. Knead until it is nice and pliable.
Cover and keep in a cool place for about 30 minutes.
In the meantime cube the pumpkin and cook in the apple juice for approximately 15 minutes or until soft.
Drain well and puree coarsely.
Mix in the eggs, crème fraîche, cayenne pepper, curry powder and lemon juice.
Dice the ham and stir into the pumpkin mixture.
Now roll out the cool dough and line a large shallow cake tin (approximately 30 cm diameter).
Add the pumpkin mixture, spread it evenly, sprinkle with pumpkin seeds and put in the over for approximately 50 minutes (top/bottom heat: 170 - 200 °C, hot air: 150 - 180 °C).
Tip: This recipe serves 6-8 if the cake is served as dessert.

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