As the days grow shorter and temperatures slowly drop, the cozy time of the year begins – the perfect opportunity to try out new baking recipes, fill your kitchen with the scent of cinnamon and cloves, and enjoy autumn to the fullest.
Our pumpkin cake with olive oil is the ideal recipe for this season.
What makes this cake special? Instead of butter or rapeseed oil, we use our high-quality MANI Olive Oil – it gives the batter a wonderfully moist texture, a delicate, slightly fruity note, and pairs perfectly with autumn spices.
Enjoy a slice of pumpkin cake with a cup of tea and make yourself comfortable!
| Preparation time | 30 minutes + 60 minutes baking |
| Difficulty | easy |
Ingredients:
- 4 organic eggs
- 240 ml MANI extra virgin olive oil, Selection
- 230 g sugar
- 360 g pumpkin puree
- 2 tbsp milk (or plant-based alternative)
- 250 g flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 90 g powdered sugar
- 1 tbsp milk (or plant-based alternative)
- 2 tbsp maple syrup
Instructions:
- Preheat the oven to 175 °C (350 °F).
- Beat the eggs and sugar until fluffy, then slowly add the olive oil.
- Mix in the pumpkin puree and milk briefly until combined.
- In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and cloves, and gently fold into the batter.
- Grease and flour a bundt pan and pour the batter evenly into it.
- Bake the cake for about 60 minutes.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Turn the cake onto a wire rack to cool completely.
- Meanwhile, for the glaze, heat powdered sugar, milk, and maple syrup in a small pot over medium-low heat, stirring until smooth.
- Carefully pour the glaze over the cake and serve.
