John Myers
Pumpkin Cakes with Roasted Sunflower Seeds
The perfect pumpkin cakes with roasted sunflower seeds recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 150 g Sugar
- 250 g Wheat flour
- 4 Eggs
- 250 g Grated pumpkin pulp
- 5 tbsp Milk
- 0,5 packet Baking powder
- 1 packet Vanilla sugar
- 0,5 tsp. Ground cinnamon
- 5 Tbsp. Sunflower seeds
- 3 Tbsp. Sugar
- 50 ml Water
- 1 pinch Ground cinnamon
- 3 Tbsp. Apricot jam
- Prepare a batter from the soft butter, sugar, flour, eggs, vanilla sugar, baking powder and milk. Roughly grate the pumpkin flesh (peeled and pitted) and fold into the batter. Now fill the dough into muffin molds and bake for about 25 minutes until golden brown. Take the cakes out of the oven and spread the apricot jam while they are still hot. Now heat the sunflower seeds with the water, sugar and cinnamon in a pan. CAUTION! Here you absolutely have to stop and stir. The cores must always be in motion. First they boil in the sugar water, which evaporates and the mixture in the pan becomes more and more viscous. At some point the consistency is such that the kernels are coated with a layer of sugar and begin to caramelize. Now quickly take it out of the pan and let it cool on baking paper. (You can get the pan clean again by simply boiling water in it.)
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