Pumpkin Seed and Citrus Cake

Pumpkin Seed and Citrus Cake
Course: Snack
  • 150 gm butter softened
  • 1 tsp vanilla essence
  • ¾ cup sugar
  • 2 eggs
  • 1 ¼ cups Gluten free flour mix
  • 3 tsp baking powder
  • ¾ cup milk
  • ½ cup pumpkin seed flour
  • 3 tbsp citrus juice lemon, orange or mandarin
  • ¼ cup sugar
  1. Cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Fold Rice flour, baking powder and pumpkin seed flour into creamed mixture. Stir in milk until a mixture is combined and a soft dropping consistency. Spoon mixture into a greased and lined 22cm loaf tin. Bake at 180c for 35 to 40 mins or until cake springs back when lightly touched. Whilst still hot spoon syrup over cake. Leave in tin until cold and the turn out onto a wire rack.


    Gently heat juice and sugar together, stirring until sugar has dissolved.