Now Comes Pumpkin Cake


What is Thanksgiving without pumpkin somewhere? This simple recipe comes from Babbo, rated by most as the best and most innovative Italian restaurant In New York City. Mario Batali of Food Network fame operates it. The photo shows it with olive oil gelato. I would substitute vanilla bean premium ice cream. It’s a lot less work unless you have a gelato machine.
 
Pumpkin Cake

¼ cup Pine Nuts
½ Cup golden Raisins
¼ Cup boiling Water
2 tablespoons Brandy or Grappa
1 cup cake Flour
¼ teaspoon Kosher Salt  

1 teaspoon Baking Soda
2 Eggs
¾ Cup Light Brown Sugar
1 Tablespoon finely chopped Rosemary leaves
¾ cup extra virgin Olive Oil
1 cup canned Pumpkin Puree


1: To make the cake: Preheat the oven to 325 degrees F. Lightly spray a 9-inch square cake pan with non-stick cooking spray.

2: 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 raisin in a bowl and pour the boiling water and brandy or grappa over them. Set the raisons aside to plump.

3: 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 bowl. Add the pumpkin and beat until smooth. Stir in the drained raisins and pine nuts.

4: Pour the batter into the prepared pan and bake until golden brown, 35 to 40 minutes. Allow the to cool cake slightly, then run a knife around the outside of the cake. When ready to serve cut the cake into 12 equal squares and serve on a dessert plate with the ice cream.