Pumpkin seed oil bundt cake

Ingredients for 1 servings:

• 8 eggs
• 1 pinch of salt
• 200 ml water, lukewarm
• 200 ml pumpkin seed oil
• 300 g honey
• 200 g sugar
• 200 g pumpkin seeds, ground
• 500 g flour
• 1 packet of vanilla sugar
• 1 packet of baking powder
• Fat, for the shape
• Breadcrumbs , for the form

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

for a large Bundt pan

Grease a Bundt pan and dust with breadcrumbs. Preheat oven to 160°C (top and bottom heat). Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. In a bowl, whisk the egg yolks and water until frothy, then add the honey, sugar, vanilla sugar, and pumpkin seed oil and continue beating until fluffy. Carefully add the ground pumpkin seeds, flour, and baking powder and mix. Gently fold in the beaten egg whites. Pour the batter into the prepared Bundt pan and bake for 1 hour at 160°C (320°F). It’ll still be moist and delicious on the second and third day!