How to make
Beat the eggs with the sugar. Add the milk and oil and beat well again.
Add the flour little by little, by sifting it with the baking powder and vanilla. Stir with a wooden spoon.
Chop the fruit into small pieces, the pumpkin seeds as well and add them to the mixture along with the chopped chocolate. Stir gently.
Melt half of the butter in a larger and deeper pan, judge by the amount of mixture and do not fill it to the top, so that it has room to rise (butter its sides as well) and pour the mixture. Cover with a lid and leave it on low heat for 20 minutes. (for me, for example, from 9 degrees on the stove, I leave it at 4, after the 10th minute, I reduce it to 3). Try not to open the lid, so that it doesn't lose its volume.
After 20 minutes, turn it over on the lid and put the remaining butter in the pan. Carefully put the cake in the pan to finish baking on the other side for another 10 minutes, by covering it again.
Sprinkle with powdered sugar and let it cool as it is in the pan, then transfer it onto a plate.
Tip: It is best if the pan has a non-stick coating.
I have also made this cake in a pan smaller in size and depth, but when it is covered, there is no space for it to swell and it sticks to the lid. It's not fatal and it still turns out good, but it's best to avoid.
A quick and very easy cake!
