Pumpkin-Spice Olive Oil Cake

Ingredients

Cake:

• 225 g granulated sugar
• Zest of 1 large orange (optional)
• 170 g extra-virgin olive oil
• 190 g whole milk, room temperature
• 3 large eggs, room temperature
• 8 g vanilla extract
• 240 g ‘00’ flour
• 5 g baking powder
• 3 g baking soda
• 4 g fine sea salt
• 5 g ground cinnamon
• 3 g ground ginger
• 1 g ground nutmeg
• 1 g ground allspice
• 1 g ground cloves

Garnish:

• 50 g granulated sugar
• 5 g ground cinnamon
• 2 g fine sea salt

or

• Confectioners’ sugar, for dusting

Instructions

1. Preheat oven to 350°F. Line a 9-inch deep cake pan or springform pan with a parchment round and coat lightly with nonstick spray.
2. Make the zested sugar: Combine sugar and orange zest, rubbing with your fingers until the oils release and the sugar is fragrant.
3. Make the batter:
1. In the bowl of a stand mixer fitted with the whisk attachment, combine the zested sugar, olive oil, whole milk, vanilla extract, and eggs. Beat on medium speed until smooth and emulsified.
2. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and all spices until evenly mixed.
3. Switch to a paddle attachment. Add the dry ingredients to the wet mixture in three additions, mixing on low speed and scraping down the bowl between each. Stop when the batter is thick and uniform—avoid overmixing.
4. Bake the cake:
1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in the pan for 5 minutes, then transfer carefully to a wire cooling rack.
5. Garnish as desired:
1. In a small bowl, mix together the second measurements of sugar cinnamon and salt.
2. While the cake is still warm, coat all sides with the mixture, pressing gently so it adheres.

Alternatively, cool completely and dust with confectioners’ sugar before serving.