PUMPKIN SEED CAKE

Pumpkin Seed Cake image

This was adapted from a Caribbean plain cake recipe. I love cake but wanted to make it a bit healthier. The flavor was different but great.

Provided by Kamla

Categories World Cuisine Recipes Latin American Caribbean

Time 59m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon salt
2 eggs
¾ cup pumpkin seeds
¼ cup ground flax seeds
1 cup butter
¾ cup white sugar
2 teaspoons vanilla extract
¼ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
Sift flour, baking powder, and salt in a large bowl.
Heat a skillet over medium heat. Add pumpkin seeds and cook, stirring frequently, until lightly brown and toasted, about 5 minutes. Pour into a food processor. Blend the toasted pumpkin seeds in the food processor until sand-like in texture. Add to the flour mixture.
Place ground flax seeds in the same skillet. Cook and stir until toasted, about 4 minutes. Mix into the flour mixture until well combined.
Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, and vanilla extract, mixing until well combined. Add the flour-seed mixture in batches, alternating with milk, beating batter briefly after each addition until batter is fully blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 34.9 g, Cholesterol 108.1 mg, Fat 32 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 16.3 g, Sodium 361.7 mg, Sugar 19.6 g