Mexican Chocolate Chip-Pumpkin Seed 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
July 2014
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Credit:
© Fredrika Stjärne
Recipe Summary
Ingredients
Directions
Make Ahead
The cake can be stored in an airtight container overnight.
Notes
Mexican chocolate is made with an assortment of spices for a rich flavor. It's available at specialty food shops and from amazon.com.