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Slovenian Pumpkin Seed Oil Cake
Bučno Olje Kolač
A moist and flavorful cake with a distinct nutty aroma from pumpkin seed oil, a beloved ingredient in Slovenian cuisine. This cake is often enjoyed as a dessert or with coffee.
🧂 Ainekset
- 250 g All-purpose flour
- 200 g Sugar
- 3 large Eggs
- 120 ml Pumpkin seed oil
- 100 ml Milk
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 50 g Pumpkin seeds(for topping, lightly toasted (optional))
- for dusting Powdered sugar(optional)
👨🍳 Ohjeet
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20-23 cm (8-9 inch) round cake pan or line it with parchment paper.
- 2
In a large bowl, whisk together the sugar and eggs until pale and fluffy.
- 3
Gradually whisk in the pumpkin seed oil, milk, and vanilla extract until well combined.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 6
Pour the batter into the prepared cake pan and spread evenly.
- 7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 9
Once cooled, dust with powdered sugar and sprinkle with toasted pumpkin seeds, if desired.
💡 Ammattilaisvinkit
- ✓Ensure your pumpkin seed oil is fresh for the best flavor.
- ✓Do not overmix the batter, as this can result in a tough cake.
- ✓Toasting the pumpkin seeds enhances their nutty flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of cocoa powder to the dry ingredients for a chocolate version.
- Incorporate a teaspoon of orange zest into the batter for a citrusy note.