PUMPKIN SEED CAKE
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
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
CINNAMON SUGAR PUMPKIN SEEDS
If you've never made your own pumpkin seeds before, you're in for a treat. This version includes a sprinkling of cinnamon for a sweet touch of autumn flavor. Baked, not fried, they're a fun snack and a great way to make good use of pumpkin-carving leftovers.
Provided by By Deborah Harroun
Categories Snack
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 325°F.
- In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.
- Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2, Fiber 5 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 7 g, TransFat 0 g
PUMPKIN-SEED CAKE
A deliciously rich and crumbly cake with all the goodness of pumpkin seed.
Provided by mscelery
Time 1h10m
Yield Serves 12
Number Of Ingredients 12
Steps:
- You will need a special tart baking form for this cake, one that is typical in Hungarian cuisine. It is like a fluted tart form, only with a rise in the middle so that the prepared tart has a naturally higher edge to keep the filling inside. (You will use the baked tart up-side down.) The dough of this cake does not allow for you to "hand-make" this edge, like with a pie crust, as it is quite runny. (I am struggling to find the correct English term for such a baking form, if there is any, so any help would be appreciated.) Of course, the cake can be made without this form as well, using the baked apricots as topping, rather than filling.
- So, first butter an approximately 28 cm diameter tart baking form, then dust with some flour. Preheat oven on gas mark 3.
- Roast the pumpkin seeds in a frying pan, then grind. If you bought whole walnuts, then grind them too.
- Mix the flour with the baking powder.
- Beat the eggs with the sugar into a thick cream. Stir in the ground roasted pumpkin seeds and the ground walnuts, then add the flour and baking powder mix. Finally, stir in the pumpkin seed oil. You will get a quite runny cake mixture.
- Pour the mixture into the prepared baking form. Put in oven and bake until golden brown about 40 minutes. Remove (but do not switch the oven off) and cool in the tin for 10 minutes, or until you can remove it from the tin, then place on a rack.
- While the cake is cooling in the tin, prepare the apricots. Put the drained apricot halves into a baking tin with 3-4 tbsp juice under them, and bake until they are soft (about 15 minutes). I personally do not use any sugar, or honey, because the canned juice is usually sweet enough.
- Once the cake is on the rack, heat the apricot jam in a small saucepan with 1 tbsp juice then brush it on to the middle (lower part) of the tart/top of the tart, depending on the baking form used. This will make it wonderfully moist.
- Once the apricots have softened, mash them a little bit and put the mash in the middle (lower part) of the tart/top of the tart, depending on the baking form used. Let it cool.
- For decoration, I divided the cake into 12 slices and used 7 walnut halves and melted dark chocolate.
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE PUMPKIN POPPY SEED CAKE
Very simple cake that is perfect for serving at dinner parties and special occasions. Glaze uses orange juice instead of milk for a nice variation and a play on the orange flavor within the cake. Found this on the Very Best Baking website.
Provided by HokiesMom
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour as 12-cup bundt pan.
- Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
- Beat on low speed until moistened and then beat on medium speed for 2 minutes.
- Add poppy seeds and mix until blended.
- Pour into prepared bundt pan.
- Bake for 35-40 minutes or until pick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
- *****FOR GLAZE****.
- Sift the powdered sugar until fine.
- Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
- Drizzle glaze over cooled cake and allow to set up before serving.
PUMPKIN SEED TOFFEE
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. -Suzanne Earl, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 176 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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