Ingredients (24cm Savarin Pan)

• 🥚3 eggs
• 🍭120g sugar
• 🫒110ml mild olive oil
• 🎃300g roasted pumpkin purée
• 🤎1 pinch of cinnamon
• 🫚1 pinch of ginger
• 🤎1 pinch of nutmeg
• 🌼Vanilla extract to taste
• 🥣160g pastry flour
• 🥄10g baking powder
• 🥄4g baking soda

Elaboration

1. 🧡Roast the pumpkin, drain well, and blend until you get a purée
2. 🎃Beat the eggs with the sugar until the mixture looks creamy
3. 🧡Add the oil and beat until incorporated
4. 🎃Add the pumpkin purée, vanilla, and mix with an immersion blender
5. 🧡Add the cinnamon, nutmeg, and ginger (amount to taste)
6. 🎃Add the flour together with the sifted baking powder and baking soda, mix until incorporated and no lumps remain (if many lumps remain, beat for a couple of minutes)

1. 🧡Pour the mixture into a previously greased pan and bake at 170°C for 28 min (top and bottom heat). Before removing from the oven, check with a toothpick that it comes out clean and dry

I hope you enjoy baking this delicious cake 🧡