Semolina Pumpkin Cake

• 1 ½ cups all-purpose flour

• 1 cup semolina flour

• 1 cup plus 1 tablespoon sugar 

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 1 teaspoon ginger

• Salt

• 2 eggs

• 1 (15-oz) can pumpkin purée 

• 1 cup extra-virgin olive oil, plus more for coating the pan 

• 1 teaspoon vanilla extract

• ¼ cup sliced almonds
  

• Preheat the oven to 350°F.

• Line 9 x 5-inch loaf pan in parchment paper and coat the parchment in oil.

• Whisk the flours, 1 cup sugar, baking powder, cinnamon, ginger, and a pinch of salt in a large bowl.

• Make a well in the centre.

• Whisk the eggs, pumpkin, olive oil, and vanilla together in the well, then fold the wet ingredients into the dry ingredients until smooth.

• Pour the batter into the prepared baking dish.

• Scatter with the remaining tablespoon of sugar and the sliced almonds.

• Bake until the cake is springy to the touch and a toothpick inserted in the centre comes out clean with a few crumbs attached, 55 to 60 minutes.

• Cool completely in the pan, then serve with your favourite cozy drink or a scoop of ice cream!

This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.