Pumpkin Seed Cake with Olive Oil & Lemon

img

By Team Studio Kitchen

Introducing Darren’s Pumpkin Seed Cake with Olive Oil & Lemon—a sensational  combination of flavours and textures. This cake embodies both simplicity and sophistication, featuring a tender crumb made with olive oil, eggs, flour, lemon zest, and a hint of cinnamon. What truly distinguishes it is the inclusion of ground pumpkin seeds, imparting a subtle nuttiness to every bite.

The outcome? A moist and airy cake with a delightfully tender texture that simply melts in your mouth. Complementing this sensation is the tangy lemon icing, which provides a refreshing lift , while the candied pumpkin seeds add a sweet crunch, elevating this cake to a whole new level of indulgence.

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

1

Portions

8
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
110g eggs (approx. 2 large eggs)
20g egg yolks (approx. 1 large egg yolk)
110g caster sugar
85 ml milk
110g plain flour
15g baking powder
½tsp ground cinnamon
100g pumpkin seeds, blitz to crumb
½ lemon zest
100 ml light olive oil

CANDIED PUMPKIN SEEDS

100 ml water
125g caster sugar
60g pumpkin seeds

LEMON ICING

180g icing sugar
2tbsp lemon juice
1

 

2

To get started... Preheat the oven to 180. Grease an 18cm cake tin and line the base with baking paper.

 

3

Blitz up... the pumpkin seeds

 

4

To make the batter… beat the eggs, egg yolk, sugar and lemon zest in an electric stand mixer, until pale and fluffy.

 

5

Then add… the milk slowly and combine throughly. Remove the bowl from the stand mixer.

 

6

Sift the flour… with the cinnamon and baking powder and then carefully fold into cake mix by hand using a whisk or spatula. 

 

7

Gently fold… in the pumpkin seeds.

 

8

Finally add… the oil, pouring it in a thin stream and mix carefully to combine.

 

9

Pour the batter… into the prepared tin and place in a preheated oven to bake for approximately 30 - 32 minutes. To test if the cake is cooked insert a skewer into the centre of the cake. If it comes out clean then the cake is cooked through, 

 

10

Remove from the oven… and allow the cake to cool in the tin before turning out and removing the baking paper.

 

11

To make the candied pumpkin seeds... boil the water and the sugar together and stir to dissolve. Add the seeds and boil again for a further 1 minute.

 

12

Strain off the excess syrup... and place the drained seeds onto a baking tray lined with paper.

 

 

13

Roast in an oven... preheated to 180°C for 8-10 minutes until golden, dry and crunchy. Cool and reserve.

 

14

Sieve the icing mixture... to a bowl and add the lemon juice and mix to the correct consistency.

 

15

To finish... ice the top of the cake and then sprinkle with pumpkin seed cluster and zest some lemon over the top.

 

16

 

1
0 hours 0 minutes
2
0 hours 0 minutes

To get started... Preheat the oven to 180. Grease an 18cm cake tin and line the base with baking paper.

3
0 hours 0 minutes

Blitz up... the pumpkin seeds

4
0 hours 0 minutes

To make the batter… beat the eggs, egg yolk, sugar and lemon zest in an electric stand mixer, until pale and fluffy.

5
0 hours 0 minutes

Then add… the milk slowly and combine throughly. Remove the bowl from the stand mixer.

6
0 hours 0 minutes

Sift the flour… with the cinnamon and baking powder and then carefully fold into cake mix by hand using a whisk or spatula. 

7
0 hours 0 minutes

Gently fold… in the pumpkin seeds.

8
0 hours 0 minutes

Finally add… the oil, pouring it in a thin stream and mix carefully to combine.

9
0 hours 0 minutes

Pour the batter… into the prepared tin and place in a preheated oven to bake for approximately 30 - 32 minutes. To test if the cake is cooked insert a skewer into the centre of the cake. If it comes out clean then the cake is cooked through, 

10
0 hours 0 minutes

Remove from the oven… and allow the cake to cool in the tin before turning out and removing the baking paper.

11
0 hours 0 minutes

To make the candied pumpkin seeds... boil the water and the sugar together and stir to dissolve. Add the seeds and boil again for a further 1 minute.

12
0 hours 0 minutes

Strain off the excess syrup... and place the drained seeds onto a baking tray lined with paper.

 

13
0 hours 0 minutes

Roast in an oven... preheated to 180°C for 8-10 minutes until golden, dry and crunchy. Cool and reserve.

14
0 hours 0 minutes

Sieve the icing mixture... to a bowl and add the lemon juice and mix to the correct consistency.

15
0 hours 0 minutes

To finish... ice the top of the cake and then sprinkle with pumpkin seed cluster and zest some lemon over the top.

16
0 hours 0 minutes
Recipe Tags basics, lemon