Kernölgugelhupf – Pumpkin Seed Oil Cake
‘Pumpkin seed oil cake!!’ I hear you say.
Yes that’s right. Kernölgugelhupf is a culinary delight here in Austria and I for one absolutely love Kürbis – pumpkin seeds, pumpkin soup, roast pumpkin, pumpkin seed oil, all things pumpkin!
Autumn is now upon us and it’s pumpkin time! Not only are there edible pumpkins but there are also decorative pumpkins – which I only found out when I moved here.
Growing up in Africa and Australia I never really got to experience all four seasons as distinct as I do here in Austria. People here go all out with decorations for each season and it’s quite lovely to see and experience.
For me, I know when autumn is here as each year the local farmer will roll out his roadside stand alongside the main road not far from where I live. The stand is filled with many beautiful decorative pumpkins free for all to take, but a small donation in the money-box is kindly looked upon.
Come autumn and Austria is abound with pumpkins and what better way to celebrate autumn than with a delicious Kernölgugelhupf (pumpkin seed oil cake).
Pumpkin seed oil is a culinary specialty of Styria (south-eastern Austria).
It is thick, dark green in colour and has a delicious nutty flavour.
Personally I love mixing pumpkin seed oil with balsamic vinegar to drizzle on a garden salad or simply on vanilla ice cream.
So when I came across this recipe in a supermarket magazine I just had to try it and here I am sharing it with you as it really is lecker.
Recipe in English:
Pumpkin Seed Oil Tube Cake
Ingredients
4 eggs (separated)
100 g water at room temperature (1/2 cup)
1 Pkg. vanilla sugar (1-2 teaspoons vanilla extract)
100 ml pumpkin seed oil (1/2 cup) (I used Pelzmann‘s pumpkin seed oil)
100 g pumpkin seeds (unsalted)
150 g icing/powdered sugar
100 g sugar
250 g plain flour (sifted)
2 teaspooons baking powder
Method
- Pre-heat oven to 180°.
- Grease and flour a bundt tin and cover the base of the tin with pumpkin seeds.
- Using an electric mixer and on a slow speed, beat egg yolks, water, icing/powdered sugar, vanilla sugar or extract and pumpkin seed oil.
- In a separate bowl, whisk egg whites and 100 grams sugar until medium to stiff peaks form.
- Fold 1/3 of the egg whites into the cake batter along with half of the sifted flour and baking powder until well incorporated, then fold in the rest.
- Pour into greased tin and bake for 50 minutes or until a skewer poked in the middle comes out clean
- Serve with a dusting of icing sugar.
Recipe in German:
Kernölgugelhupf
Zutaten für eine Gugelhupfform
4 Eier
100 g Wasser
1 Pkg. Vanillezucker
100 ml Kernöl (ich habe Kernöl von Pelzmann benutzt)
100 g Kürbiskerne
150 g Staubzucker
100 g Kristallzucker
250 g Mehl (griffig)
1/2 Pkg. Backpulver
Zubereitung
- Backrohr auf 180° vorheizen.
- Gugelhupf-Form einfetten und mit Mehl ausstauben und mit den Kürbiskernen auslegen.
- Dotter, Wasser, Staubzucker, Vanille und Kernöl schaumig rühren.
- Eiklar mit Kristallzucker nicht ganz steif aufschlagen.
- Dottermasse mit 1/3 des Eischnees und dem Mehl & Backpulver glattrühren, dann den restlichen Schnee unterziehen.
- In die Form füllen und in etwa 50 Min. fertig backen.
I made 6 mini and 1 large bundt with this recipe.
The texture of the cake was really light and fluffy, very similar to a chiffon cake.
The pumpkin seed oil gave the cake a beautiful light green colour (similar to green tea cake), the taste of a slight nutty flavour mixed with sweetness was delicious and the pumpkin seeds gave it a lovely healthy crunch.
I served the mini bundt cakes with a scoop of vanilla ice cream drizzled with pumpkin seed oil – herrlich!
So I welcome autumn with open arms if it means I can eat pumpkins everyday.
Thank you for stopping by and I would love to hear how you went with baking this delicious Austrian culinary delight.
I’m also submitting this to the AlphaBakes Challenge hosted by Caroline Makes for this month and assisting alongside her The More than Occasional Baker.
September’s letter is ‘P’
I have also entered this to the National Bundt Day UK challenge hosted by Dolly Bakes.
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I want the Baby-Ones with Icecream.
hahahaha well they are here in Linz waiting for you ;p
Pumpkin seed oil is new to me. Very interesting recipe!
Hi Resa, here is another interesting pumpkin seed oil cupcake http://wp.me/p2vfS6-eL
Thank you!
Sounds Great! Kind regards Vicky
Sounds really interesting! Best regards Vicky
The name of the cake in German is surely a mouthful but I am mesmerized by your photographs! I love decorative pumpkins! There are all Zagreb as well and I have to seriously constrain my self not to by any more! I found you from Alphabakes and I really like your blog 🙂
Ooh that really does look lecker! I wonder if you can buy pumpkin seed oil in the UK? Thanks for sending it in to Alphabakes – welcome to the challenge!
Hi Caroline,
OMG thanks for welcoming me to Alphabakes, so glad I’m included in September’s bake 😀
Pumpkin seed oil is one of Austria’s main exporting commodities, if you can’t find it I am sure you can order it on line or let me know and we can work something out.
For the true authentic Austrian pumpkin seed oil you need to look out for a green and white stripped label stuck over the lid, this ensures that the seeds are grown in Austria and the oil is pressed in Austria 😉
The mini bundt cakes topped with the vanilla ice cream are so adorable, I love the presentation! I’m not sure how easily I can find pumpkin seed oil at our local grocery store but it sounds like a fabulous thing and I will need to keep an eye out for it now 🙂
hi girls, let me know how you go with your search for pumpkin seed oil. If you can’t find any maybe we could do a parcel swap, good Austrian pumpkin seed oil for real Canadian maple syrup. Then we could do a bake with with we received 😉
that sounds like a brilliant idea!!!!!!!!!
Hi Girls, here is another pumpkin seed oil cupcake you might be interested in 😉 http://wp.me/p2vfS6-eL
Yum! And with ice cream too…looks absolutely devine
Such a great recipe))) I love everything connected with pumpkins)))
Have to try it one day!
Especially love the baby bundt cakes – so beautiful.
Was shopping yesterday for food props and found myself eyeing up muffin trays (you know, the metal ones for baking). I’m blaming you for that! 🙂
Savoury muffins when it gets cooler…
hahahha I love it that you are starting to eye up muffin trays!! 😀 I can’t wait to see what savoury muffins you make
Yours, off course.
These look so wonderful! Soft and moist…what a perfect Autumn dessert. I’ve never tried pumpkin seed oil but I love how you drizzled it over that delicious ice cream…mmmm I can only imagine how wonderful these must taste. Love the slideshow too!
Toodles,
Tammy<3
Thanks Tammy, I only tried pumpkin seed oil 5 yrs ago when I arrived in Austria & I fell in love with it straight away! One only needs a light drizzle as it is very rich. The bundt cake with ice cream makes a perfect autumn dessert & without ice cream it’s lovely for morning or afternoon tea 😉
Delightful! I’ve not used pumpkin seed oil before. It sounds like it would be lovely on salad as you suggested. I love how you presented your mini bundt cakes topped with ice cream and a drizzle of the oil.
From one foodie guru to another I think you would like pumpkin seed oil, well if you like pumpkins you will like the oil 😉
Yummy!!! And to top it up with ice cream, I’m sure it’s divine!
You would really love this momma bean 😉
This looks so delicious with that scoop of ice cream!
Thanks Michi 😀