Photo: David Holifield
Pumpkin-seed cake
15 ingredients
Serves 12
openrecipes
A deliciously rich and crumbly cake with all the goodness of pumpkin seed.
Estimated Nutrition (whole recipe, rough)
1001
Calories
22g
Protein
43g
Fat
130g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- some butter for preparing the baking form
- 80 g all-purpose flour, plus some extra for preparing the baking form
- 150 g walnuts, ground
- 150 g roasted pumpkin seeds, ground
- 6 whole eggs
- 9 tbsp granulated sugar
- 12 g baking powder
- 100 ml pumpkin seed oil
- for the filling:
- 4 tbsp apricot jam
- 600 g canned apricot halves, drained (but save the juice!)
- 5 tbsp juice from the canned apricot
- for decoration:
- 7 walnut halves
- 15 g good quality dark chocolate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes