Recipes
Pumpkin seed croquant cake
Oil mix
- 4 eggs
- 150 g sugar
- 200 g flour
- 80 g Steirerkraft pumpkin seed brittle
- 100 ml water
- 50 ml Steirerkraft pumpkin seed oil PGI
- 50 ml light oil (e.g. sunflower or rapeseed oil)
- Possibly fruits of the season
- Heat oven to 170° C
Preparation
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.
Tip
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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Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com
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Pumpkin seed croquant cake 
Difficulty level: easy
Oil mix
Shop products online
Preparationcreates approx. 10 portions | cooks in 45 minutesMix 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. TipMake 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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