Prep time 10 minutes | Cook time 30 minutes | Servings 4

Ingredients

Serves 4

• 1/2 pack baking powder
• 4 eggs
• 1/2 kg raspberries (you can also use wild berries, strawberries, pineapples, kiwi, and so on)
• 1 g Frinton Farms roasted salted pumpkin seeds
• 1 cup Frinton Farms pumpkin seed oil
• 1/4 kg flour
• 2 g powdered sugar
• 1 pack vanilla sugar
• 1 cup of water
• 1 piece cinnamon
• 1 dash of lemon juice

Instructions

Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius).
In a large bowl, cream together the eggs, powdered sugar, vanilla sugar, pumpkin seed oil, and water.
Stir in the flour, baking powder, cinnamon, lemon juice, and pumpkin seeds.
Fold in the raspberries.
Pour the batter into a greased and floured 9×13 inch baking pan.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before cutting into squares and serving.

Tips:
For a richer flavour, use whole wheat flour instead of all-purpose flour.
To make the cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and refrigerate it for up to 2 days. When you’re ready to serve, let the cake come to room temperature for about 30 minutes before cutting into it. Serve the cake with a dollop of whipped cream or ice cream.