This is the kind of cake I like to bake on a rainy Sunday before Halloween. Spicy and full of pumpkin moistness. No need for any thick frosting. Better to save the sugary stuff for what was coming the day after Halloween.
Earlier today I got lucky and found a tiny pack of Swedish Fish. My 2nd favorite Halloween candy.
This cake is very easy to make. The trickiest part is toasting the coconut. You can’t get distracted and check your twitter or text your mom. No quick emails. Keep an eye on it and make sure it turns out this color. It could go from this perfectly toasted coconut to burnt coconut in a matter of minutes.
Every region in Italy has a different traditional recipe for it. Soft and moist in the middle, a ciambella is perfect for breakfast dipped in a hot cup of caffè latte. In the meantime, you must try this recipe. It is delicate and wonderful. Perfect the way we enjoyed it on another rainy afternoon.
Like they say in Italy: non tutte le ciambelle riescono col buco. You win some and you lose some. Not every thing comes out as planned.
My love for pumpkin in sweet or savory recipes is great. I will be sharing some super yummy links on a new post coming up soon…so hang tight for a PUMPKIN PARTY!
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup canola oil (or vegetable oil)
1 cup organic sugar
4 tbsp. flax meal
1/2 cup lukewarm water
1 cup almond milk
2 tsps. vanilla extract
1 15 oz. can pumpkin puree (NOT pumpkin pie filling)
Pour batter into prepared cake pan and bake for about an hour or until wooden skewer inserted in the middle comes out clean.