Ingredients
For 1 Bundt cake tin
250g
QimiQ Cream Base
120g
Butter, or margarine, melted
5
Egg yolk(s)
80ml
Pumpkin seed oil
80g
Powdered sugar
0.5
Lemon(s), juice and finely grated zest
5
Egg white(s)
80g
Sugar
1pinch(es)
Salt
200g
Flour, plain
10g
Baking powder
20g
Cocoa powder
80g
Pumpkin seeds, roasted, grated
Preparation
- Preheat the oven to 180 °C (air circulation).
- Mix the QimIQ Cream Base with the melted butter (or margarine), egg yolks, pumpkin seed oil, icing sugar, lemon juice and lemon zest until smooth using an immersion blender.
- Whisk the egg whites with the sugar and salt until stiff.
- Mix the flour with the baking powder, cocoa powder and pumpkin seeds and quickly fold into the QimiQ mixture. Fold in the whisked egg whites.
- Fill the mixture into a greased cake tin and bake in the preheated oven for approx. 1 hour.
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