Pumpkin Cake with olive oil

Last weekend I made a pumpkin cake and small ones for my friend's girls. It's a moist, rich in flavour cake, quite versitile with  the option to add dried fruit, such as raisins, or any nuts you like, such as walnuts. I love the fact that instead of butter, it's made entirely of olive oil! 

I drizzled a simple lemon frosting and lemon zest on top, which truly make a difference....and here it is!

Simone has asked for the recipe, so, here it is :

250g pumpkin, grated
1 1/2 cups of sugar
3 cups of self raising flour
1 tsp of salt
1 tsp of soda
1tsp lemon zest
1tbsp cinammon

1 cup of olive oil
2 eggs

Mix all the dry ingredients.
Beat the eggs in another bowl, then add the olive oil.
Pour the liquid mixture into the dry one, mixing with a spoon. The end product should be dry, something like a soft dough.
Pour in a tin (no need to butter it) and bake at 180 C, for an hour, until baked inside.

Pour over the icing, made with icing sugar and lemon juice.

GOOD LUCK!