I like perusing old cookbooks and finding recipes interesting for their unusual combination of ingredients. This recipe combines corn flour and pumpkin seeds, typical of Northern and Northeastern Croatia. When you combine them in a cake format, with traditional plum jam, you get a fantastic and unusual dessert from old times.
150 g (5.3 oz) sugar
200 g (7 oz) corn flour
1 baking powder (12 g/ 0.4 oz)
150 ml (5 fl oz) oil
150 g (5.3 oz) cleaned pumpkin seeds
450 g (15.87 oz) plum jam
Toast pumpkin seeds in several turns in a pan without grease. Cool slightly and roughly chop with a knife.
Separate the yolks from the egg-whites. Mix corn flour with baking powder.
Mix yolks with sugar until frothy. Gradually add flour with baking powder and oil. Then add 100 g pumpkin seeds, and at the end stir in whipped egg-whites.
Pour the mixture into a cake mold (ø24 or 26 cm/ 9.4 or 10 in) which you previously buttered and covered with baking paper. Bake in an oven previously heated to 180 °C (356 °F) for about 40 minutes.
Separate the cake from the frame and cool a bit. Cut it in half and soak both halves with 3 tablespoons rum.
Warm plum jam in a small dish with 3 tablespoons rum and 5 tablespoons water. Coat one half of the cake with some plum jam and cover with the other half of the cake. Coat the cake from the outside with the rest of the plum jam.
Sprinkle the surface with the remaining pumpkin seeds.
Cool the cake well, best over night and then cut it into slices and serve with tea or coffee.