For the pumpkin seed cake, coarsely grate the apples and sprinkle with a little lemon juice and drain. Cream butter with sugar and vanilla sugar and gradually add an egg.
Add the dash of rum and the pumpkin seeds. Stir the apples into the dough. Mix flour with cornflour and baking powder and fold in.
Pour the batter into a pan and bake in a preheated oven at 160 °C hot air for about 50 – 60 minutes.
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