Pumpkin Seed Oil Cake

IMG_9463#2Tara’s mom lives in Vienna, and a popular item there is Pumpkin Seed Oil! They eat it on salads as a dressing, and there is a pound cake that is made with it as well. Pumpkin Seed Oil has an intense and exquisite nutty taste, and is rich in essential fatty acids, so it’s very good for you, as well as producing a great green color to anything it touches!

Tara was so excited about the oil that her mom very generously gave us some, and today we baked the cake! We had to pretty radically adjust the recipe to make it vegan, because it used a lot of butter and eggs. But we came up with something good and it worked very well. Our cake was a deep green and a good heavy consistency. As it wasn’t too sweet, it would be great as a brunch item (with green eggs and ham?), but we got a little creative and added a few different sauces and icings to sweeten it up. You can see from the photo above, that we made a cashew icing that I’ve used before, from Hannah Kaminsky’s blog. This time I wanted it thicker, so I simply doubled the amount of cashews. As usual, it was delightfully creamy and rich. It was perfect paired with the cake!

We also made a raspberry compote from scratch that had a bit of orange in it to compliment the light lemony citrus flavor in the cake, and drizzled that on quite liberally.

My favorite addition to the cake was the pumpkin seed marzipan that we made from a combination of ground raw pumpkin seeds, raw almonds, powdered sugar, almond extract, a bit of pumpkin seed oil, and water. The consistency was a bit gloppy, but it tasted great and had that great green color that the pumpkin seed oil has. It was fun to mold and make shapes with! We put all our sauces and marzipan and things together, and made a very elaborate cake, shown below. The dark green top layer and little balls surrounding the base of the cake that look like capers, are really marzipan!

IMG_9437#2Here is what the cake looks like in loaf form, sliced:

IMG_9468

Ingredients:
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
4 large eggs worth of egg replacer
2 tsp. lemon zest
1 Tblsp. apple cider vinegar
2 Tblsp. soy milk
1/2 cup pumpkin seed oil
1/4 cup canola oil
2/3 cup toasted pumpkin seeds, ground after initial measuring

Preheat the oven to 325 degrees F. Fully grease a loaf pan, up to the top of each side.

Blend together the ground pumpkin seeds, flour, baking powder, and salt in a medium bowl to blend. Mix vinegar with soy milk in a small cup or bowl, and let sit until curdled. Using an electric mixer beat the sugar, egg replacer, and lemon zest in a large bowl until pale and fluffy. Beat in the vinegar and milk mixture. Gradually beat in the oils. Add the flour mixture and stir just until blended. Pour into the prepared pan. Bake until golden on top and a tester inserted into the center of the cake comes out clean, about 35-40 minutes. Transfer to a wire rack and cool completely. Remove the cake onto a platter. Serve with a sprinkling of powdered sugar on top, or with a sauce of your choice.

About these ads

0 Responses to “Pumpkin Seed Oil Cake”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 70 other followers

My Flickr Photos

Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

More Photos
June 2009
M T W T F S S
« May   Jul »
1234567
891011121314
15161718192021
22232425262728
2930  

Creative Commons License

MyFreeCopyright.com Registered & Protected Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ┬ęcookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!

Follow

Get every new post delivered to your Inbox.

Join 70 other followers