Mexican Chocolate Chip-Pumpkin Seed Cake
- ACTIVE: 10 MIN
- TOTAL TIME: 1 HR 10 MIN
- 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.
- 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.