Recipe
7 dl sugar
2 (2x425 g) cans of pumpkin puree
5 dl canola oil
8 large eggs
9 1/2 dl all-purpose flour
1 tbs baking powder
1 tbs cinnamon
1 tbs cardamom
2 tsp baking soda
1/2 tsp salt
1 tsp ground nutmeg
1 dl powdered sugar
Preheat the oven to 175°C. Grease a baking dish measuring 34.5 x 25 x 5.5 cm and set aside. In a large bowl, mix together the sugar, pumpkin puree, oil, and eggs until the mixture is smooth. In another bowl, whisk together the flour, baking powder, cinnamon, cardamom, baking soda, salt, and nutmeg. Combine the dry ingredients with the pumpkin mixture and mix well. Pour the batter into the greased baking dish and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely.
Decorate the cake with autumn leaves: Arrange beautiful leaves on top of the cake and sprinkle powdered sugar through a sieve until a nice layer forms on the surface. Carefully remove the leaves one at a time.
Vinkki: Pumpkin puree should be available in all the largest stores, like Citymarket or Prisma. I personally bought American pumpkin puree, but you can also find a local option from the vegetable section!
