Pumpkin & orange olive oil cake
OIL USES: Bake
INGREDIENTS
SERVINGS:
- 0.5 cup Goya Light Flavor Olive Oil
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- Orange peel zest (only use half of 1 orange, reserve the other half)
- 3 eggs
- 7 oz all-purpose flour
- 1.5 teaspoon instant yeast
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 8.8 oz canned pumpkin puree
- 1 teaspoon orange juice
- Pinch of ground clove
- GLAZE:
- 0.5 cup powdered sugar
- 0.25 water
- 0.5 orange peel zest of 1 orange
PREPARATION
1
Preheat oven to 350 F.
2
Lightly grease a loaf mold (8 1/2¨ x 4 1/2 ¨) and line with parchment paper.
3
Add sugars, olive oil, and orange peel to bowl on the mixer and mix on high until all ingredients are incorporated.
4
Add eggs one by one until fully incorporated into the mix and lightly fluffy.
5
Sieve all dry ingredients and mix in slowly.
6
Add pumpkin puree and orange juice.
7
Add mixture to lined loaf mold and bake for 50 minutes or until toothpick inserted comes out clean.
8
FOR THE GLAZE (optional):
Mix ½ cup powdered sugar with ¼ cup water. Mix well then add the other half of orange peel zest and stir well. Pour over cake immediately.
