Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | kernothek@steirerkraft.com

Recipe: Pumpkin seed croquant cake


creates approx. 10 portions | cooks in 45 minutes

Mix the eggs and sugar using a hand-held mixer until foamy. Slowly add the luke warm water and continue to mix. Repeat the process with both oils. Add the Steirerkraft pumpkin seed croquant and fold into the mixture with the flour. The mixture can be baked in a ring-shaped cake tin or on a baking tray. Grease the tin or cover with baking parchment. Then bake at 170 degrees for around 35 minutes in a pre-heated oven.


Make a ‘sample probe’. When the cake looks ready in the oven, take a skewer or long toothpick and insert it in the cake. If it comes out clean with no dough attached, the cake is ready. Before baking, you can cover the baking tray with seasonal fruits (apricots, cherries, plums).

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