Food & Drink
Semolina Pumpkin Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup semolina flour
- 1 cup plus 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- Salt
- 2 eggs
- 1 (15-oz) can pumpkin purée
- 1 cup extra-virgin olive oil, plus more for coating the pan
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds
Directions
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Preheat the oven to 350°F.
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Line 9 x 5-inch loaf pan in parchment paper and coat the parchment in oil.
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Whisk the flours, 1 cup sugar, baking powder, cinnamon, ginger, and a pinch of salt in a large bowl.
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Make a well in the center.
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Whisk the eggs, pumpkin, olive oil, and vanilla together in the well, then fold the wet ingredients into the dry ingredients until smooth.
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Pour the batter into the prepared baking dish.
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Scatter with the remaining tablespoon of sugar and the sliced almonds.
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Bake until the cake is springy to the touch and a toothpick inserted in the center comes out clean with a few crumbs attached, 55 to 60 minutes.
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Cool completely in the pan, then serve with your favourite cozy drink or a scoop of ice cream!
This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.
