PREPARATION
1
Preheat the oven to 350ºF and grease a 9x13ins cake pan.
2
Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and spices together in a bowl. Put to one side.
3
In another bowl, whisk the GOYA® Light Flavor Olive Oil, eggs, brown sugar, white sugar, pumpkin and vanilla extract together until the ingredients are well combined.
4
Then pour the wet ingredients onto the dry ingredients and whisk until they are fully incorporated.
5
Pour the batter into the cake pan and bake for around 30-35 minutes or until a stick inserted into the center of the pie comes out clean.
6
Remove the cake from the oven and let it cool on a rack.
For the filling, whisk the cream cheese and butter until you get a smooth and creamy mixture.
7
Then, add 3 cups of icing sugar, the vanilla extract and the salt, and whisk quickly for 2 minutes. If you want to thicken the mixture, add another 1/4 cup of icing sugar.
8
Slice the cake in half and fill it with cream. Add another layer of cream on top with some crushed pistachios.
9
Leave it to cool in the fridge for 30 minutes before serving to help the cream set and make it easier to slice.
