Rezept von Rose Carrarini: Pumpkin Cake

So stelle ich mir einen Besuch in der Rose Bakery vor: ein Stück saftiger Kuchen, der unprätentiös kastenförmig daherkommt, aber durch feine Geschmacksnuancen überzeugen kann. Annick

ORIGINALREZEPT von Rose Carrarini: Pumpkin Cake
Makes 1 x 27 cm (10¾ inch) round or 1 x 27 x 10 cm (10¾ x 4 inch) rectangular cake
butter, for greasing

At Rose Bakery, we drizzle some melted white chocolate over the top the cake and sprinkle with a few roasted pumpkin seeds.

Ingredients
275 g (2½ cups) plain (all-purpose) flour
1 teaspoon salt
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon mixed (apple pie) spice
1 teaspoon ground cinnamon
250 ml (1 cup) olive oil
350 g (1¾ cups) caster (superfine) sugar
4 eggs
425 g (2 cups) cann...