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Spiced Olive Oil Pumpkin Cake with Nerantzio

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Chef Michalis Papadakis


500gr Pumpkin puree

350gr All purpose flour

2 tsp Baking Powder

1/2 tsp salt

2 cups Sugar

zest and juice from one orange

1 tbsp cinnamon

1/2 tsp ground cloves

1/2 tsp ginger

250ml Biolea Nerantzio

4 eggs

1 cup walnuts


Pumpkin, spices and citrus aromas, just what you need to warm up on a cold winter day!  This cake uses Biolea Nerantzio to add an extra zesty taste and aroma to the dessert!

Preheat oven to 180 degrees celcius.

Stir in a bowl olive oil and sugar with a mixer until the sugar is desolved. Add one by one the eggs into mixture. Add orange juice, and orange zest. Add spices.

In a different bowl mix flour, baking powder, and salt.

Gentrly stir flour mixture into oil mixture until just combined.  Stir in walnuts as well.

Grease a 25cm pan with olive oil, add cake batter and bake at 180 degrees celcius for about 50-60 minutes.

Tip: To make pumpkin puree cook pieces of pumpkin in oven until soft, squeeze them to drain from juices and mash or blend until smooth.

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