Such a simple yet delicious recipe, the olive oil substitute for butter provides an amazing texture and flavour and the lemon lifts this entire experience. The candied pumpkin seeds are something that can be used on their own in salads or other sweet or savoury dishes.

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Pumpkin Seed Cake w Olive Oil & Lemon

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

½                     Lemon zest

100ml              Olive oil, light flavour

  1. 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.
  2. Fold in the pumpkin seeds.
  3. Finally add the oil, pouring it in a thin stream and then the lemon.
  4. Pour the batter into a springform or cake tin lined with baking paper.
  5. Bake at 180°C for approximately 20-24 minutes.
  6. Remove from the oven and allow the cake to cool in the tin before removing the tin and baking paper.
  7. Finish the cake with icing, candied pumpkin seeds and grated lemon and serve.


Candied Pumpkin Seeds

100ml              Water

125g                Caster sugar

60g                  Pumpkin seeds

  1. Boil the water and the sugar together and stir to dissolve.
  2. Add the seeds and boil again for a further 1 minute.
  3. Strain off the excess syrup and place the drained seeds onto a baking tray lined with paper.
  4. Roast in an oven preheated to 180°C for 8-10 minutes until golden, dry and crunchy.
  5. Cool and reserve.


Lemon Icing

120g                Icing sugar

as needed        Lemon juice

1. Mix the lemon juice into the sieved sugar to make a thick but spreadable icing. 

2. Apply to the cake.


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