Mexican Chocolate Chip-Pumpkin Seed Cake

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.