Pumpkin Cake (Coca amb Carabassa)

A Spanish recipe for a simple, neutral cake that’s not too sweet, perfect for teatime, or Spanish ‘Merienda’.

Ingredients

500gr roasted Pumpkin puree

5 Eggs

250 gr granulated Sugar

220gr soft Olive Oil

500gr Flour

16gr Baking Powder

4 tbsp Sugar mixed with 2 tsp Cinnamon

One large flat rectangular baking pan

To make the roasted pumpkin puree, place the whole pumpkin in an oven preheated to 200 degrees celcius for about 50 minutes. Then open up the pumpkin and scrape out the flesh (careful to discard any seeds) and blend in a blender or using an immersion blender.

Preheat the oven to 180ºC and line the cake tin with baking paper.

Beat the eggs with the sugar until thick and fluffy. Slowly add oil while continuing to whisk slowly. Then slowly add the pumpkin puree as well.

Sift the flour and baking powder together and then add to the batter in 3 times, mixing until just incorporated.

Pour the mixture into the tin and sprinkle the sugar and cinnamon evenly over the top, so that it will form a light crust.

Bake for 25 minutes, until a toothpick comes out clean.