Pumpkin Seed Bunny Cake

Name: Pumpkin Seed Bunny Cake
Total time: 45 min
Yield: 1
Ingredients: 100 g soft butter; 100 g powdered sugar, sifted; 1 pkg vanilla sugar; 1 pinch salt; 2 eggs; 80 g Steirerkraft ground pumpkin seeds; 140 g plain flour, sifted; 1 level tsp baking powder; 1 tbsp pumpkin seed oil; 2 tbsp milk; For the lemon variation: juice and grated zest of ½ organic lemon; For the chocolate variation: 2 tbsp unsweetened cocoa (use 20 g less flour)

A fluffy Easter cake baked in a bunny-shaped mould, guaranteed to succeed: this easy pound cake impresses with its moist texture and the nutty bite of Steirerkraft pumpkin seeds. Whether fruity with lemon or chocolatey with cocoa – a versatile recipe for the whole family.

Difficulty: easy Total time: 45 min Portions: 1

Dessert with pumpkin seed oil with pumpkin seeds

Batter

100 g soft butter
100 g powdered sugar, sifted
1 pkg vanilla sugar
1 pinch salt
2 eggs
80 g Steirerkraft ground pumpkin seeds
140 g plain flour, sifted
1 level tsp baking powder
1 tbsp pumpkin seed oil
2 tbsp milk

Optional

For the lemon variation: juice and grated zest of ½ organic lemon
For the chocolate variation: 2 tbsp unsweetened cocoa (use 20 g less flour)

Pumpkin seeds finely ground

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

Regionaler Kürbiskern-Samen in grüner Verpackung mit Herz-Design.

Pumpkin seed oil Premium

500ml

€ 17,00 incl. VAT, excl. shippingAdd to basket

Kürbiskernöl Flasche auf schwarzem Hintergrund, Steirer Kraft Marke.

Preparation

Preheat the oven to 180 °C (355 °F) conventional heat (160 °C / 320 °F fan). Grease and flour the bunny-shaped mould.
Beat the butter, powdered sugar, vanilla sugar, and salt with a hand mixer until fluffy.
Add the eggs one at a time, mixing until a creamy, airy batter forms. Stir in the ground pumpkin seeds together with the pumpkin seed oil.
Mix the flour with the baking powder, sift over the batter, and gently fold in along with the milk. Pour the batter into the prepared mould and smooth the top.
Optional variations: for a fruity note, stir in the juice and grated zest of half an organic lemon, or for the chocolate version, mix 2 tbsp unsweetened cocoa into the flour (using about 20 g less flour).
Bake in the lower third of the oven for about 30 minutes. Let the cake rest briefly in the mould, then carefully turn out and let cool completely.

Don't tell anyone

The ground pumpkin seeds make the batter especially moist and give it a subtle nutty note – the pumpkin seed oil enhances the flavour further and gives the cake a beautiful, deep colour.