Pumpkin Olive Oil Cake | Moist Autumn Recipe
A beautifully moist pumpkin cake made with extra virgin olive oil, warm spices, and cinnamon cream cheese frosting. Includes variations, storage tips, and make-ahead advice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vomfassuk.com.
Cooking tools:
- Cake pan
- Cooling rack
- Fine-mesh sieve
- Spice grinder
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Skillet
- Wooden spoon
- Oven mitt
- Plate
- Chef's knife
Ingredients
- 130g (1 cup) plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1 1/4 tsp mixed spice
- 1/2 tsp fine sea salt
- 100g (1/2 cup) caster sugar
- 50g (1/4 cup) light brown soft sugar
- 240g (1 cup) pumpkin puree
- 1 tsp vanilla extract
- 120ml (1/2 cup) vomFASS extra virgin olive oil
- 2 large eggs, at room temperature
- 120g full-fat cream cheese, at room temperature
- 240g (2 cups) icing sugar, sifted
- 3/4 tsp ground cinnamon
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