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Simple Styrian Pumpkin Seed Oil Bundt Cake

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© 2023 |

© 2023 |

What better way to celebrate pumpkin season than with this lightly green coloured dessert, studded with uniquely hull-less Styrian pumpkin seeds.
This simple bundt cake features the rich, nutty flavour of pumpkin seed oil from Styria, a province in southeastern Austria. Styrian pumpkin seed oil is made by pressing roasted, hull-less pumpkin seeds from a local variety of pumpkin, the "Styrian oil pumpkin". In addition to its characteristic dark green color, pumpkin seed oil also has a distinctive nutty taste.

  • Butter for the mould
  • Flour for the mould (or fine breadcrumbs)
  • 4 Large eggs
  • 200 g Powdered sugar
  • 125 ml Styrian pumpkin seed oil
  • 125 ml Water
  • Pinch of salt
  • 280 g Pastry flour
  • 7 g Baking powder
  • 100 g Roasted Styrian pumpkin seeds, roughtly chopped
  • Powdered sugar for dusting, optional
  1. Preheat the oven to 180C/350F. Butter and flour a 24cm bundt cake pan. Shake off the excessive flour.
  2. Separate the eggs and beat the egg yolks with the powdered sugar until foamy. Add the pumpkin seed oil and water. Mix until combined.
  3. Beat the egg whites with a pinch salt until they form stiff peaks. Mix the flour with the baking powder and pumpkin seeds and add to the egg yolk mixture, alternating with the beaten egg whites and mixing gently.
  4. Pour the batter into the prepared bundt form, smooth the top and bake in the preheated oven for 50-60 minutes or untill a toothpick inserted into the center and comes out clean or with very few crumbs.
  5. Remove the baked cake from the oven, turn it out onto a wire rack. Serve dusted with icing sugar.

© 2023 |

© 2023 |

© 2023 |


Klaudia Zuberska 26/9/23 12:56

It looks delicious :) Great recipe, I like it very much!
Greetings from Poland!

The Velvet Runway 26/9/23 13:21

This cake looks so delicious! Thank you for sharing the recipe.
Julia x

DEZMOND 26/9/23 14:22

Looks gorgeous, I love putting pumpkin flour, seeds and oil in everything as I love its green colour. I usually put some pumpkin flour in my polenta and corn bread. I made green sponges for layered cakes and tortes with it too.

Daniela 26/9/23 14:44

Non conosco questo tipo di zucca, ma la tua torta è deliziosa e che bel colore :) Grazie per la condivisione!

Lola Martínez 26/9/23 15:07

He preparado bizcochos de calabaza y nunca me han quedado con ese color tan bonito. Tengo que apuntarme los ingredientes y hacerlo, aunque solo sea por el placer de verlo. Bueno, también de comerlo.

foodtravelandwine 26/9/23 15:57

WOW! looks amazing!!....I want a big piece....and repetition!!......Abrazotes, Marcela

carol l mckenna 26/9/23 16:19

Awesome blog with all these delightful recipes ~ Yum!

Wishing you good health, laughter and love in your days,
A ShutterBug Explores,
aka (A Creative Harbor)

Velva-Evening With A Sandwich 26/9/23 16:19

Angie, I know I say this a lot about your desserts. Always beautiful, and not overly sweet ( which I love). Cheers to another winner recipe!

eileeninmd 26/9/23 17:04

Looks like a yummy treat! Thanks for sharing! Have a wonderful day!

Mbul Kecil 26/9/23 17:43

hmmm...the smell was so good...i like your color's bread Angie

DeniseinVA 26/9/23 18:27

I have never heard of Styrian pumpkin seed oil. Always fun to learn something new. Thank you Angie and a wonderful recipe as always.

Christine 26/9/23 20:09

Would be great with a cup of coffee!

Bill 26/9/23 20:21

Looks like a wonderful treat.

roentare 26/9/23 23:10

This looks so unique. Bet it is full of antioxidants

Brian's Home Blog 26/9/23 23:21

That looks so good, I'd eat at least half!

tigerfish 27/9/23 01:30

Love pumpkin seeds! Sometimes I just munch on them. Have not seen pumpkin seed oil. What a great find!

Anonymous 27/9/23 01:49

Judee from GF A-Z Blog- Your bundt cake looks delicious. I'm curious who eats all these amazing goodies that you bake.

Rezky Pratama 27/9/23 02:58

Looks delicious cake, i just want some hehe

J.P. Alexander 27/9/23 03:51

Gracias por la receta. Se ve muy rico. Te mando un beso.

Margaret D 27/9/23 07:28

That's something different for me and it does look nice.

David M. Gascoigne, 27/9/23 11:08

Bet it goes great with coffee.

Cooking Julia 27/9/23 20:45

This cake looks incredible!

speedy70 27/9/23 21:28

Bellissima ciambella, da rifare!!!!

Laura. M 27/9/23 22:10

Se ve estupendo y con café delicioso. Gracias.
Un abrazo.

Raymund 27/9/23 23:38

This pumpkin seed oil bundt cake sounds absolutely delightful! The use of Styrian pumpkin seed oil adds such a unique and nutty flavor to the cake. I can almost taste it just reading the recipe. Thanks for sharing this wonderful dessert idea for pumpkin season! 🎃🍰

My name is Erika. 28/9/23 14:44

I've never seen a green pumpkin seed cake, but then that oil is new to me also. I love how it's green. And I love learning about new things too. Hope your day is going well.

Pam 28/9/23 18:11

Such a pretty color and it looks tender & delicious.

Minimirabelle 30/9/23 18:38

It looks beautiful and delicious !

Rainbow Evening 3/10/23 14:40

never tried pumpkin seed oil.....
cake looks delicious... yummy

2pots2cook 4/10/23 08:48

I make swiss roll using pepitas and find it very tasteful. I believe this one is also great to enjoy while autumn is knocking......

Lowcarb team member 6/10/23 01:22

It does look nice, a good choice for the season.

All the best Jan

Anonymous 7/10/23 18:54

You continue to introduce me to new and interesting ingredients. This will be the most unique pumpkin recipe I see this fall, for sure. I'm going to have to order the oil and try it. Lovely! :-) ~Valentina


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