In this episode, The Gourmet Insider is joined by Sabine Gerdts, founder of The Sugar Alchemist, to learn how to bake a delicious Pumpkin Olive Oil Cake. Discover this easy recipe along with helpful preparation techniques. Featuring Emily Cappiello of The Gourmet Insider.
Pumpkin Olive Oil Cake:
2 cups of flour
1 cup of sugar
1 teaspoon of baking soda
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 cup of olive oil
1 can of pumpkin purée
Using two bowls…
Whisk dry ingredients together in first bowl
Whisk wet ingredients together in second bowl
Whisk to combine dry and wet ingredients together
Coat two cake pans generously with anti-stick spray
Evenly distribute batter between the two pans
Bake at 350-degrees for about 20 minutes
Let cakes cool before icing, applying powder sugar, etc.
For garnish, add candied pumpkin seeds
Candied Pumpkin Seeds:
Toast in oven at 350-degrees for 20 mins
Brown in a frying pan on stovetop with butter for 10 mins
For full recipe, click here.