This easy-to-make, versatile cake tastes like autumn thanks to its warm spices, and it is extra moist and velvety, thanks to the use of olive oil instead of butter.
As a plated dessert, I recommend serving it with lightly sweetened mascarpone cream, candied orange peel to brighten its flavor, and the iconic Fabbri Amarena Cherries with sweet and sour notes. Alternatively, it can also be enjoyed as is or with a scoop of gelato.
Buon Appetito!
Pumpkin Spice Olive Oil Cake with Mascarpone Cream
6-8
servings15
minutes50
minutesIngredients
- For the Mascarpone Cream
8 oz. 8 mascarpone cheese
4 cups 4 confectionery sugar
2 2 -3drops vanilla extract
1 pinch 1 salt
- For the Cake
1 cup 1 sugar
1/2 cup 1/2 EVOO
2 2 -3drops vanilla extract
1 cup 1 pumpkin puree
2 2 eggs
1 cup 1 all-purpose flour (+ 1 Tbsp.)
1 1 -1/2tsps. baking powder
1 tsp. 1 baking soda
1/2 tsp. 1/2 pumpkin spice
1 pinch 1 ground cinnamon
1 pinch 1 salt
Amarena cherries and candied orange peel (or freshly grated citrus zest) for garnish
Directions
- To Make the Mascarpone Cream
- In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone with confectionery sugar, vanilla extract and salt until creamy.
- Set aside in fridge until ready to use.
- To Make the Cake
- Preheat oven to 350°F.
- Butter and flour an 8” long rectangular bread loaf pan mold and set aside.
- In the bowl of an electric mixer, whisk sugar, EVOO, vanilla extract, and pumpkin puree until well combined.
- Add eggs, one at a time, and whisk until well combined.
- In a separate bowl, mix all-purpose flour, baking powder, baking soda, spices, and salt; sift and add to wet mixture, whisking just until combined.
- Place on prepared mold and bake until a cake tester inserted in middle comes out dry, approximately 30 minutes.
- Let cake cool and then flip upside down.
- When ready to serve, slice into 1 ½” slices (or desired size) and finish with a dollop of mascarpone cream, Amarena cherries and candied orange peel (or freshly grated citrus zest).
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