Squash Spice Olive Oil Cake

Olive oil cakes are a beloved tradition across the Mediterranean, where fruity oil stands in for butter. This bakery-style version folds in silky butternut squash puree with cinnamon, ginger, and cardamom for a warmly spiced dessert.

Serves 8 · 20 min prep · 45 min cook

Estimate for one serving

• 355 cal
• 5g protein
• 42g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup butternut squash puree
• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract
• 1 tbsp fresh orange zest
• 2 tbsp powdered sugar
• pinch flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. 2In a large bowl whisk the squash puree, olive oil, sugar, eggs, vanilla, and orange zest until completely smooth and emulsified.
3. 3In a second bowl whisk together flour, baking powder, cinnamon, ginger, cardamom, and fine salt.
4. 4Fold the dry ingredients into the wet mixture with a spatula just until no flour streaks remain; the batter will be thick and glossy.
5. 5Scrape the batter into the prepared pan and smooth the top with an offset spatula.
6. 6Bake 40 to 48 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
7. 7Cool the cake in the pan on a wire rack for 15 minutes, then invert, peel off parchment, and cool completely right-side up.
8. 8Dust the cooled cake generously with powdered sugar through a fine sieve.
9. 9Finish with a tiny pinch of flaky sea salt over the top to sharpen the olive oil and spice.
10. 10Slice into wedges and serve at room temperature; the crumb stays moist for days thanks to the oil and squash.