Green Mother’s Day Cake

Name: Green Mother's Day Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 140 g butter (soft); 4 eggs; 180 g sugar; 200 g Steirerkraft finely ground pumpkin seeds; 180 g wheat flour; 1 pkg baking powder; 120 g milk; 1 dash Steirerkraft Pumpkin Seed Oil PGI; 1 lemon (juice); 200 g powdered sugar; 2 tbsp milk; 2 tbsp Steirerkraft coarsely chopped pumpkin seeds

An easy, wonderfully green cake, given a rich nutty flavour by finely ground pumpkin seeds.

Difficulty: easy Total time: 1 h Portions: 12

Dessert with pumpkin seeds

Cake

140 g butter (soft)
4 eggs
180 g sugar
200 g Steirerkraft finely ground pumpkin seeds
180 g wheat flour
1 pkg baking powder
120 g milk
1 dash Steirerkraft Pumpkin Seed Oil PGI

Icing

1 lemon (juice)
200 g powdered sugar
2 tbsp milk
2 tbsp Steirerkraft coarsely chopped pumpkin seeds

Preparation

Beat the very soft butter with the sugar and eggs for several minutes using a mixer or stand mixer.
Fold in the ground pumpkin seeds, milk, and the flour sifted together with the baking powder.
Pour the batter into a well-greased and floured springform or bundt pan and bake at 180 °C (355 °F) for about 40 minutes. Test with a skewer. Let cool in the pan after baking, then turn out.
For the icing, mix the lemon juice, powdered sugar, and a little milk (for a nice white colour) until smooth, then pour over the cake. Decorate as desired afterwards. Flowers made from wafer paper are especially pretty and fitting for Mother’s Day. Colourful seasonal fruit also makes the cake a real eye-catcher.

Don't tell anyone

Chocolate lovers can of course top the cake with a chocolate glaze instead, and there are no limits when it comes to decoration – think colourful sprinkles, fruit, chocolate chips, and more.