For the cake:
125g Bertolli EVOO
10g Cocoa powder
125g Caster Sugar
2g Baking powder
Mix the egg with the sugar thoroughly and beat until bubbles form. Slowly add in the EVOO, while continuing to whisk the mixture.
Add in the rest of the dry ingredients and whisk well. Grate the raw pumpkin into the batter and mix to combine.
Pour into a cake mould lined with baking paper and bake for 15 minutes at 180º C.
Let cool and remove the cake from the mould.