There’s more to that lovely, sunshine of an orange pumpkin, than meets the eye! Those seeds!!! The oil that can be extracted from roasted pumpkin seeds is richly delicious.
While everyone will be focused on the flavorless meat of the pumpkin, with cakes, pies, muffins, ice cream, and cocktails, (as will I), my first focus this Autumn will be to dedicate this PUMPKIN SEED & DATE CAKE, to the lovely, and often forgotten seeds.
BTW… that warm remembrance of a taste that lingers in our mind from one pumpkin pie season to the next, is in fact SPICE! Pumpkin Spice is what we are really tasting and not the pumpkin itself. (wink). Cinnamon, Cardamom, Cloves, Nutmeg, Mace, Ginger, and/or all the above is the divine flavor of that ‘plain-jane’ pumpkin!
So… Let’s try something newish, and yummy this Autumn. This recipe is easy to make, has four simple parts:
– Caramelized Pumpkin Seeds
Yields 10 inch cake
– Farina (Cream of Wheat Cereal) – 1 ½ cups
– Whole Wheat Flour – 1 ½ cups
– Sugar – ½ cup
– Baking powder – 1 teaspoon
– Baking soda – ¼ teaspoon
– Toasted Pumpkin Seed Oil – ½ cup
– Sunflower seed oil – ½ cup
– Orange Juice – 1 cup, plus zest
– Orange Blossom Water _ ½ teaspoon (optional)
– Egg – 1 large or 2 small
– Dates – 2 cups pitted dates
– Pumpkin Seed Oil – 2 tablespoons
– Orange juice – ¼ cup
– Cinnamon – 2 teaspoons
– Cloves – ¼ teaspoon
– Nutmeg – ¼ teaspoon
– Zest of Orange – ½ teaspoon
– Date Syrup – ¼ cup, Honey can also be substituted. Date Syrup is a delicious addition to your pantry. I buy mine from Vitacost but Amazon also has it. DateLady
– Orange juice – 1 tablespoon
Caramelized Pumpkin Seeds
– Raw Pumpkin Seeds – 1/3 cup
– Sugar – 1 tablespoon
Preheat oven to 350. Spray/brush oil in a cake pan or preferably a spring-form pan.
Mix all of the cake batter ingredients together, and set aside.
Puree the Date filling ingredients, and set aside.
Place half of the mixed cake batter into the prepared baking pan. Spread evenly.
Pour the date filling on top of the cake batter. Spread evenly.
Pour the remainder of the cake batter on top of the filling, and spread evenly.
Bake until toothpick comes out clean when testing. 35 – 45 minutes depending on the size of your pan. (This cake batter does not rise up very much, so don’t worry about it spilling over.)
While cake is baking, mix drizzle ingredients in a small bowl and set aside.
Lastly, let’s caramelize those lovely pumpkin seeds. Very simply sprinkle sugar, and seeds into a heated pan. Watch them closely. Give the pan a shake now and then until the sugar begins to melt and the seeds start to stick to the melted sugar. Gently toss the seeds in the melted sugar to coat the seeds evenly. Take the seeds out of the hot pan and place in a small plate to cool.
Once the cake is baked and cooled, remove it from the baking pan and onto a dish.
Drizzle the date syrup mixture across the top and let it run down the sides.
Finish the cake with the caramelized seeds sprinkled across the top of the cake.