Transfer the pumpkin seeds in a blender and blend it into a fine powder.
After that start heating the butter. Heat it up to caramelize it into a lovely beurre noisette. Stir it every now and then to prevent it from burning.
Once it’s golden brown turn off the heat and add 5 grams of the spice powder we just made. Mix it well and set it aside for later.
Now mix the egg with the cane sugar, the salt and the zest from the lemon. Start beating it till stiff fluffy peaks have formed. This takes a couple of minutes.
After that add the pumpkin seed powder together with the flour. Fold all the ingredients together and once it’s almost incorporated also add the flavoured beurre noisette we just made.
Now spread it on a silicon sheet. I use a layer frame to insure an even thickness. Then remove the frame and bake the cake at 190 °C (374 °F) for about 15 minutes. If needed turn the tray in between.
Now let it cool down for a couple of minutes before you can portioning it to the desired size. Keep them covered in your fridge for later.Â
