Most of us love pumpkin spice everything! Well here's another recipe that we all need in our gotta have it list. This cake is delicately spiced and super moist from the Blood Orange Olive Oil. The addition of creamy honey whipped mascarpone instead of frosting is the perfect touch. It's a quick sheet cake you can easily whip up for guests.
Pumpkin Spice Cake with Blood Orange EVOO
Pumpkin Sheet cake with just the perfect amount of spice topped with honey whipped mascarpone cheese. Delicious toppings that take it next level - toasted hazelnuts! Or just bring to a simmer raisins, chopped apricots, and dates in a little port with Starlight's Sin'namon Spice blend. Spoon over mascarpone cheese and then add the toasted hazelnuts. Serve with a glass of Tawny Port for bonus points!
1 1⁄2 cup sugar
1 cup cook sweet potato, squash, or pumpkin (1⁄2 15 oz can pumpkin)
1⁄2 cup Olive and Vyne Blood Orange Olive Oil
⅓ cup cold water
1 3⁄4 cup all purpose flour
1 tsp baking soda
3⁄4 tsp fine sea salt
2 1⁄2 tsp Starlight Sin’namon Spice
1 tsp vanilla extract
1 small container mascarpone cheese
2 tablespoons raw honey
¼ - ½ cup toasted hazelnuts, roughly chopped
Whipped Mascarpone & Toppings
Preheat oven to 350º F. In a medium bowl mix first 5 ingredients. Combine remaining dry ingredients in 2nd bowl. Gradually add dry mixture to first wet mixture, 1 cup at a time, until it is mixed well, but not over mixed.
Pour and split batter into two greased 9x13” brownie sheet pans. The batter should fill the pan a little bit over 1⁄2 full. Bake 25-30 minutes or until cake tester/toothpick comes out clean. For a loaf pan, bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans onto a wire rack.
In a medium sized bowl, whip the mascarpone cheese and honey together.
When the cake has completely cooled, spread the whipped mascarpone frosting on top and then sprinkle with hazelnuts.