sour cream ice cream, five spice pumpkin seeds + mint

Preheat the oven to 350°F (175°C). In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract and olive oil, mixing until combined. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare the batter

Pour the batter into a greased and floured cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan.

Bake the cake

In a bowl, whisk together the sour cream, heavy cream, sugar, vanilla extract, and lemon juice until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Mix the ice cream base

Transfer the churned ice cream into a container and freeze for at least 4 hours or until firm.

Freeze

In a bowl, toss the pumpkin seeds with olive oil, five spice powder, and salt. Spread them on a baking sheet in a single layer.

Prepare the seeds

Roast in the oven at 350°F (175°C) for 10-15 minutes, stirring occasionally, until golden and crunchy. Let cool.

Roast the seeds

Slice the vanilla olive oil sponge cake and serve with a scoop of sour cream ice cream on top. Sprinkle with five spice pumpkin seeds and garnish with fresh mint leaves.

Plate the dessert

all-purpose flour

granulated sugar

eggs

vanilla extract

olive oil

baking powder

salt

sour cream

heavy cream

lemon juice

pumpkin seeds

five spice powder

fresh mint leaves

vanilla + olive oil sponge

Make Vanilla + Olive Oil Sponge Recipe in just 2h . sour cream ice cream, five spice pumpkin seeds + mint

Vanilla + Olive Oil Sponge Recipe

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