Olive Oil Pumpkin Cake with Toasted Pine Nuts for the Pumpkin Challenge

Olive Oil Pumpkin Cake with Toasted Pine Nuts

If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. Even every day food should be an adventure either with new ideas, or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market for our favourite comfort foods.With these personally imposed challenges my own culinary skills have been rejuvenated and back on track and I am once again inspired. This is the perfect time of year to pump up our kitchens into high gear!

This week, with Hallowe'en right around the corner, I bring you the pumpkin challenge.

Last week I made some delicious pumpkin scones with caramel butter and then a delicious Black Bean Pumpkin Soup. Canned pumpkin always seems to come in huge cans so with leftover pumpkin what is a girl to do? Well that is the easy part since I have a myriad of tried-and-true recipes just waiting in the wings. Let's call this my "pumpkin challenge" and see what I come up with to use up the leftovers.

Why not start with sharing dessert!!! Those of you who follow More Than Burnt Toast know of my obsession with creating cakes made of olive oil in the Mediterranean tradition. Butter usually takes centre stage in baking when thinking of some of my favourites like butter tarts, butter cream frosting and shortbread cookies. But there is something that draws me back time and time again to olive oil.

In warm-weather Mediterranean countries where olives grow, and where butter spoils quickly, sweets are more likely to be made with age-old olive oil. In Italy, bakers add olive oil to everything from biscotti to apple cakes. In Spain and Morocco, the zesty character of orange semolina cake is enhanced with fruity-flavoured olive oil. The tender, crumbly Greek cookies kourambiedes, too, are made with olive oil. Oil will tenderize your cake batter and help keep it moist. So it is often used in fruity, dense quick breads and muffins that are leavened with baking powder and baking soda. The trick is keeping mixing to a minimum to prevent developing tough strands of gluten.

After my successes with olive oil cakes made with blood oranges, clementines, Meyer lemon and poppy seed and banana I thought that my next innovative idea would be pumpkin. On doing a Google search even the greatest of chefs have already perfected the same idea...sigh. So today I bring you a pumpkin olive oil cake from Mario Batali who is known for his innovative flavours and artful presentations that make the most of seasonal, local, and artisanal ingredients. You can recreate this showstopping, and yet simple cake, just as it is served at his restaurant, Babbo in New York, to win rave reviews of your own. In this recipe Mario's cake is made in a square 9-inch pan but adjust cooking times in relation to the pan size you are using.

Very unlike the Mediterranean climate our nights here in the Okanagan Valley have turned cooler.The air has that certain woodsy fragrance with a little nip to bite your nose early in the morning and my world is seen through multi hued glasses of red and russet. If you haven't already gathered it is THE season and my favourite by far!!!!! I love to bring the warm cozy blankets and sweaters out of hibernation and sit curled up on the couch in front of the fire with a book...or better yet a cookbook.

Not only is Fall a great time for jumping into piles of leaves and carving pumpkins, but it also provides a great chance to try out some delicious recipes that will help bring the spirit of the season into your kitchen and home. One of the easiest ways you can do this is by using the bounty of inspirational produce of the season from your garden or farmers markets in various recipes.

**Olive Oil Pumpkin Cake with Toasted Pine Nuts**

Mario Batali – the Babbo cookbook

1/4 cup pine nuts

1/2 cup golden raisins

1/4 cup boiling water

2 tablespoons brandy or grappa

1 cup cake flour

1/4 teaspoon kosher salt

1 teaspoon baking soda

2 eggs

3/4 cup light brown sugar – packed

1 tablespoon finely chopped fresh rosemary

3/4 cup extra-virgin olive oil

1 cup canned pumpkin purée

Preheat oven to 325F. lightly spray a 9" square baking dish with nonstick cooking spray.

Spread the pine nuts on a baking sheet and toast in the oven until light golden brown, about 10 minutes. allow to cool. Place the raisins in the bowl with the brandy or grappa and pour the boiling water over them. Set the raisins aside to plump.

In a medium bowl, stir together the flour, salt and baking soda. in the bowl of an electric mixer beat the eggs and brown sugar until very light. Add the rosemary leaves and then, with the mixer running, slowly beat in the olive oil. beat in the dry ingredients, scraping down the sides of the bowl. add the pumpkin and beat until smooth. stir in the drained raisins and pine nuts.

Pour the batter into the prepared pan and bake until golden brown, about 35 minutes. allow cake to cool and remove from pan.

At the restaurant this is served with olive oil gelato........maybe next time since I will make this cake time and time again.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.