Last month I started with a new section: Guest Chef Recipe. Ena’s Choco pralines were just the right bombastic announcement.

In the meantime, I have made the Easter Bundt Cake when a minor disaster with the mold has occurred.

When I saw this bundt cake at dear Arduana’s blog, I decided to give the mold a second chance, at the same time I am a big fan of bundt cakes.

In the original recipe, the bundt cake differs only because instead of pumpkin seeds, Arduana used pistachio. And I had leftover pumpkins seeds from the Chocolate Tahini Bites, so I decided to use it.

I made this bundt cake and brought it to my mom just in time for coffee. I did not return any piece. It’s so tasty. And easy to make. A real weekend dessert.

Preparation time: 60 minutes


157 g coconut oil

3 eggs (room temperature)

288 g sugar

100 g chopped pumpkin seeds

114 ml milk

1 teaspoon of vanilla aroma

grated lemon zest of a bigger lemon

230 g flour

2 teaspoons of baking powder

1/2 teaspoon salt


60 g powdered sugar

juice of one lemon


Heat the oven at 180 ° C. Grease the mold with melted butter (even if mold is silicone coating!).

In a larger bowl, we mix together eggs, sugar and coconut oil. After one minute we get a foamy mass, this is a sign that it is time to add 80 g of pumpkin seeds, milk, vanilla flavor and grated lemon zest. Mix the ingredients with a mixer.

In a smaller bowl, mix the flour, baking powder and salt. Slowly add to the second mixture and combine it with a wooden spoon.

Pour the mixture into a greased mold and bake for about 50 minutes. Check with a toothpick whether it is baked.

When removed from the oven, leave the bundt cake in the mold for a few minutes before transferring it to the serving plate.

For the frosting: whisk the lemon juice and powdered sugar pour it over a cooled bundt cake.

Sprinkle the bundt cake with the remaining 20 g of pumpkin seeds.

Thanks Arduana on a wonderful recipe!