I’ve experimented with the pumpkin seed oil several times in both savoury and sweet dishes and it was simply delicious. Before I talk more about the pumpkin seed carrot banana cake I’ve made using this oil, let me give a little introduction to pumpkin seed oil as it’s not common to find this in Asia. I recall only seeing it sold in specialty health food shops and organic sections of certain supermarkets.
The Pelzmann pumpkin seed oil is extracted from the seeds of the Styrian variety of pumpkin grown in certain regions of Austria. The seeds are then carefully pressed by oil mills in the southern Styrian region and bottled before it is exported to the rest of the world. Studies have shown that pumpkin seed oil is particularly rich in protective agents (antioxidants), which are capable of eradicating these free radicals which harm the body. The pumpkin seed oil has a rich dark green colour and smells wonderfully nutty, without being overpowering.
The pumpkin seed carrot banana cake I made with the oil has a mild nutty flavour from the pumpkin seed oil and just a slight hint of bananas. I love how the oil, carrots and bananas have made the cake so moist. My daughters could not tell it was a carrot cake and they ate it up really fast. What a great way to get kids to eat more vegetables! This is really a light and delicious carrot cake – the kind which you won’t feel bad about eating more of because you know its made of healthier ingredients and much better for waistline!
Pumpkin Seed Carrot Banana Cake (serves 12)
Recipe adapted from here