Preheat the oven to 165 °C.
Grease a baking dish with butter, dust with flour and cover the bottom with 100 g pumkinseeds halved.
Combine in a bowl 4 eggyolks together with 100 ml water, 1 sachet vanilla sugar and 150 g icing sugar and 100 ml Pumpkin Seed Oil Mix well until smooth and frothy.
In another bowl combine 4 eggwhites with 100 g sugar Beat until almost stiff.
Combine the eggyolk mixture with 1/3 of the eggwhite mixture, adding 250 g flour Mix well until the batter is nice and smooth. Carefully add the remaining eggwhite-mixure.
Place the batter into the backing dish and bake in the preheated oven at 165 °C for about one hour or until a toothpick comes out clean. Either dust the hot cake with icing sugar or glace it after it has cooled down.
