How to Make Unshelled Pumpkin Seeds

Pumpkin Seed Cake

Take raw, unshelled pumpkin seeds and mix with sea salt and a dash of cayenne pepper.

Recipe Summary 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.

Ingredients | Unshelled Pumpkin Seeds

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

Directions

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.

You can use cake flour in place of all-purpose flour.

Water may be substituted for the milk.

You can skip toasting the seeds if desired.

The ground seed and flour mixture should amount to about 2 cups.

Info | Unshelled Pumpkin Seeds

prep: 15 mins cook: 44 mins total: 59 mins Servings: 8 Yield: 1 8-inch cake

TAG : Pumpkin Seed Cake

World Cuisine Recipes, Latin American, Caribbean,