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Gugelhupf with Pumpkin Seed Oil
4 eggs, 100g water, 1 envelope of vanilla sugar, 100g pumpkin seed oil, 100g split pumpkin seeds, 150g icing sugar, 100g sugar, 250g flour, 8g baking powder.
Grease the Gugelhupf form and dust with flour then line it with halved pumpkin seeds. Beat the egg yolks, water, icing sugar, vanilla and pumpkin seed oil until creamy; whip the egg whites and sugar together until not quite stiff; mix the egg yolk mixture with 1/3 of the egg white and the flour until smooth then fold in the remaining egg white.
Bake at 180° C for about 1 hour. Glaze the Gugelhupf after cooling or sugar it.