Pumpkin Olive Oil Cake

A decadent cake thats the perfect end to your thanksgiving feast!

Pumpkin Olive Oil Cake

A decadent cake thats the perfect end to your thanksgiving feast!

INGREDIENTS

  • 6 eggs
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon vanilla extract
  • Zest of 2 lemons or of one orange
  • 1 cup Canned pumpkin puree
  • 2 tablespoon Pumpkin Pie Spice
  • 4 cup superfine Almond Flour
  • 1 1/2 Cups Sugar 
  • 1 Teaspoon Salt 

STEP-BY-STEP

  • 1. Separate 6 eggs. 
  • 2. In a stand mixer, beat yolks with 1 1/2 cup sugar for 6-8 minutes, until thick and creamy (If you’d like a sugar free keto friendly cake, replace this sugar with Lakanto Monkfruit sweetener ).
  • 3. Turn off the stand mixer and add the following to the bowl: extra virgin Oil canned pumpkin puree & Pumpkin Pie Spice.
  • 4. Whisk an additional minute.
  • 5. In a separate bowl, whisk the egg whites with 1 teaspoon salt until they form stiff peaks.
  • 6. Remove the bolt from the stand mixer and with a spatula, fold 2 cups of the superfine almond flour into the egg/ sugar mixture, then fold in half the egg whites, then the next 2 cups superfine almond flour, and the remainder of the egg whites.
  • 7. Pour the dough either into a 10 or 12” silicone baking pan, uncreased, or into a regular pan lined with a circle of parchment paper drizzled with a little olive oil. This is a sticky cake so the silicone pan is a great option if you have one.
  • 8. Bake at 375ºF for 45 minutes or until a toothpick inserted into the center of the cake comes out clean with no crumbs adhering.
  • 9. Let cool, unmold from the pan, you can top with powdered sugar and zest if you’d like!