Pumpkin Seed Cake with Apricots

Core the apricots and cut into wedges.

Separate the eggs. Beat the egg whites to a snow.

Scrape out the pulp of the vanilla pod. Beat the egg yolks with the raw cane sugar and the vanilla pulp until foamy. Then stir in the rum.

Mix the pumpkin seed flour with cream of tartar baking powder. Gently fold into the egg mixture alternately with the beaten egg whites.

Spread the batter on a small baking pan approx. (27 x 21 cm) and cover with the apricots.

Bake in the oven at 180 °C for approx. 30 minutes.

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