Pumpkin Olive Oil Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 medium sized eggs
• 1 teaspoon vanilla
• 1 cup congratulated sugar
• 1/2 cup extra virgin olive oil
• 1/2 cup plain yogurt
• 3/4 cup pumpkin purée (canned)
• 3/4 cup chopped walnuts
• 3/4 cup raisins (optional)

Instructions

1. 1

   In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

2. 2

   In another large mixing bowl, beat the eggs and vanilla until well combined.

3. 3

   Pour the sugar into the egg mixture and continue mixing until the mixture looks smooth and slightly thickened.

4. 4

   Slowly drizzle in the olive oil while mixing, letting it fully incorporate.

5. 5

   Add the dry ingredient mixture to the wet ingredients and blend until just combined.

6. 6

   Then add the yogurt and pumpkin purée and mix until the batter is smooth.

7. 7

   Give the walnuts a rough chop, then add them to the batter along with the raisins (if using).

8. 8

   Gently fold until everything is evenly distributed.

9. 9

   Pour the batter into a greased baking pan or one lined with parchment paper.

10. 10

    Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

11. 11

    Let the cake cool completely, then spread the top with whipped cream if you like.

12. 12

    For home made whipping cream: Whisk 1 cup of heavy cream (or beat with a hand/stand mixer) on medium-high speed until the cream starts to thicken.