Pumpkin-seed cake
Member recipe

Pumpkin-seed cake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 12

A deliciously rich and crumbly cake with all the goodness of pumpkin seed.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • some butter for preparing the baking form
  • 80 g all-purpose flour, plus some extra for preparing the baking form
  • 150 g walnuts, ground
  • 150 g roasted pumpkin seeds, ground
  • 6 whole eggs
  • 9 tbsp granulated sugar
  • 12 g baking powder
  • 100 ml pumpkin seed oil
  • for the filling:
  • 4 tbsp apricot jam
  • 600 g canned apricot halves, drained (but save the juice!)
  • 5 tbsp juice from the canned apricot
  • for decoration:
  • 7 walnut halves
  • 15 g good quality dark chocolate


    1. You will need a special tart baking form for this cake, one that is typical in Hungarian cuisine. It is like a fluted tart form, only with a rise in the middle so that the prepared tart has a naturally higher edge to keep the filling inside. (You will use the baked tart up-side down.) The dough of this cake does not allow for you to "hand-make" this edge, like with a pie crust, as it is quite runny. (I am struggling to find the correct English term for such a baking form, if there is any, so any help would be appreciated.) Of course, the cake can be made without this form as well, using the baked apricots as topping, rather than filling.
    2. So, first butter an approximately 28 cm diameter tart baking form, then dust with some flour. Preheat oven on gas mark 3.
    3. Roast the pumpkin seeds in a frying pan, then grind. If you bought whole walnuts, then grind them too.
    4. Mix the flour with the baking powder.
    5. Beat the eggs with the sugar into a thick cream. Stir in the ground roasted pumpkin seeds and the ground walnuts, then add the flour and baking powder mix. Finally, stir in the pumpkin seed oil. You will get a quite runny cake mixture.
    6. Pour the mixture into the prepared baking form. Put in oven and bake until golden brown about 40 minutes. Remove (but do not switch the oven off) and cool in the tin for 10 minutes, or until you can remove it from the tin, then place on a rack.
    7. While the cake is cooling in the tin, prepare the apricots. Put the drained apricot halves into a baking tin with 3-4 tbsp juice under them, and bake until they are soft (about 15 minutes). I personally do not use any sugar, or honey, because the canned juice is usually sweet enough.
    8. Once the cake is on the rack, heat the apricot jam in a small saucepan with 1 tbsp juice then brush it on to the middle (lower part) of the tart/top of the tart, depending on the baking form used. This will make it wonderfully moist.
    9. Once the apricots have softened, mash them a little bit and put the mash in the middle (lower part) of the tart/top of the tart, depending on the baking form used. Let it cool.
    10. For decoration, I divided the cake into 12 slices and used 7 walnut halves and melted dark chocolate.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.