© Fredrika Stjärne
Mexican Chocolate Chip-Pumpkin Seed Cake
- ACTIVE: 10 MIN
- TOTAL TIME:
- SERVINGS: Makes one 9-inch cake
Based on almond cake, Rick Bayless's pumpkin-seed cake is moist and fluffy with just a whisper of a crisp crust. For a lighter variation, omit the chocolate and add lime zest.
Plus: F&W's Dessert Guide
- 1 stick unsalted butter, cut into 1/2-inch pieces and softened, plus more for greasing
- 1 3/4 cups salted roasted pumpkin seeds
- 1 cup plus 2 tablespoons granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon tequila
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3 ounces Mexican chocolate, finely chopped (about 3/4 cup)
- 2 teaspoons confectioners’ sugar
- Preheat the oven to 350°. Butter a 9-inch cake pan and line the bottom with parchment paper. Butter the paper. Sprinkle 1/2 cup of the pumpkin seeds in the pan and dust with 2 tablespoons of the granulated sugar.
- In a food processor, pulse the remaining 1 1/4 cups of pumpkin seeds and 1 cup of sugar until the mixture resembles wet sand. Add the eggs, tequila and 1 stick of butter and pulse until smooth. Add the flour and baking powder and pulse just until incorporated. Add the chocolate and pulse until mixed, about 4 pulses.
- Scrape the batter into the prepared pan and bake in the lower third of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean; rotate the pan halfway through baking. Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a plate and peel off the parchment paper. Dust the cake with the confectioners' sugar and serve warm or at room temperature.
Make AheadThe cake can be stored in an airtight container overnight.
NotesMexican chocolate is made with an assortment of spices for a rich flavor. It's available at specialty food shops and from amazon.com.