Low gluten flour 50g pumpkin seeds 7g raisins 5g olive oil 2g brown sugar 5g whole egg+yolk 1 natural aluminum-free baking powder1g.

working methods

1

Sift the low-gluten flour and brown sugar for later use.

2

Pour brown sugar into olive oil and stir until the sugar is completely dissolved, then add eggs and stir well with a blender.

three

Add low-gluten flour and stir well before adding raisins.

four

Bake the mold with pumpkin seeds.

five

Pour the batter into the cake mold.

six

Preheat in oven 150℃ 10 min, bake in oven 150℃ 10 min, and then bake at 170℃ for about 5 min.

seven

Let it cool a little and then take it out.