Separate the eggs and whisk the yolks with water, rum, pumpkin seed oil, orange juice and half the sugar until very foamy. Beat the egg whites with the remaining sugar and vanilla sugar until stiff. Mix the two masses and fold in the flour and almonds. Pour the batter into a buttered baking pan and bake at 170°C for about 35 – 40 minutes until light brown. After cooling, sprinkle with powdered sugar or coat with any glaze.
Preparation Tip:
The cake also tastes great with grated pumpkin seeds or walnuts.Serving suggestion: Cut the cake partially and serve on a long platter.
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