Ingredients

Butter for greasing

Pastry flour for pan

1 1/4 cups pastry flour (preferably King Arthur)

6 tbsp pumpkin seed oil (Styrian recommended)

2 1/2 tsp baking powder

8 tbsp roasted pumpkin seeds (finely chopped)

4 eggs (room temperature)

1/2 cup water

1/4 tsp salt

Sugar (quantity as needed for beating with egg yolks)

Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan with butter and dust it with pastry flour, tapping out any excess to create a non-stick surface. Finely chop the roasted pumpkin seeds while the oven preheats.

Step 2: In a medium bowl, whisk together 1 1/4 cups pastry flour, baking powder, and salt; set aside. In a large bowl, beat the egg yolks with sugar until light, fluffy, and pale yellow for a stable batter base. Use room temperature eggs for better emulsification.

Step 3: Slowly add the pumpkin seed oil and water to the egg yolk and sugar mixture, continuing to beat until well combined. Gradually fold in the dry ingredients until no streaks of flour remain, being careful not to overmix.

Step 4: Gently fold the chopped roasted pumpkin seeds into the batter. In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the stiff egg whites into the batter in two additions to lighten the texture.

Step 5: Pour the batter evenly into the prepared bundt pan. Bake for 50-60 minutes or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely. Dust with powdered sugar before serving.

Tips & Variations

Use authentic Styrian pumpkin seed oil for the best nutty flavor, or substitute with walnut or mild olive oil if unavailable.

If you only have raw pumpkin seeds, toast them in a dry pan over medium heat for about 5 minutes before chopping.

Substitute all-purpose flour for pastry flour if needed; the cake will still turn out well.

Toss pumpkin seeds in a tablespoon of flour before folding into the batter to prevent sinking.

Make your own powdered sugar by blending granulated sugar if you run out.

Resist opening the oven door early to prevent the cake from sinking.

Allow the cake to cool fully before slicing for clean cuts.

Storage

Once completely cooled, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to one week; allow the cake to come to room temperature before serving to soften the texture. To freeze, wrap the cake or slices well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or a few hours at room temperature. Dust with fresh powdered sugar before serving.

FAQs

What kind of pumpkin seed oil should I use?

Use authentic Styrian pumpkin seed oil for its deep green color and rich, nutty flavor. It’s best found at specialty stores or online. Avoid blends to preserve the distinctive taste.

Can I substitute the pumpkin seed oil with another oil?

Yes, walnut oil or mild olive oil can be used as substitutes, but they will alter the cake’s nutty flavor somewhat. Pumpkin seed oil is recommended for the authentic taste.