500gr Pumpkin puree
350gr All purpose flour
2 tsp Baking Powder
1/2 tsp salt
2 cups Sugar
zest and juice from one orange
1 tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ginger
250ml Biolea Nerantzio
1 cup walnuts
Pumpkin, spices and citrus aromas, just what you need to warm up on a cold winter day! This cake uses Biolea Nerantzio to add an extra zesty taste and aroma to the dessert!
Preheat oven to 180 degrees celcius.
Stir in a bowl olive oil and sugar with a mixer until the sugar is desolved. Add one by one the eggs into mixture. Add orange juice, and orange zest. Add spices.
In a different bowl mix flour, baking powder, and salt.
Gentrly stir flour mixture into oil mixture until just combined. Stir in walnuts as well.
Grease a 25cm pan with olive oil, add cake batter and bake at 180 degrees celcius for about 50-60 minutes.
Tip: To make pumpkin puree cook pieces of pumpkin in oven until soft, squeeze them to drain from juices and mash or blend until smooth.