Autumn is here and how sweet it is to welcome the new season of mellow fruitfulness with fresh produce such as pumpkins, beetroot and apples for easy-to-bake cakes and delicious desserts. If you read our recent blog post about unusual flavour combinations, then you’ll be ready to try baking a rich, moist beetroot and chocolate cake.

La Española Olive Oil brings you three simple, healthy olive oil-based recipes for you and your family to indulge yourselves indoors, while outside the leaves, and mercury, fall. Ready? Let’s get baking!

Baked Pumpkin Cheesecake

Ingredients [Serves: 12]

Biscuit base:

  • 75g digestive biscuits, crushed
  • 50g ground pecans
  • 2 tablespoons caster sugar
  • 2 tablespoons light brown soft sugar
  • 75ml Light in Colour La Española Olive Oil


  • 150g caster sugar
  • 175g fresh or tinned pumpkin puree
  • 4 egg yolks
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground mace
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 600g cream cheese
  • 6 tbsp caster sugar
  • 1 egg
  • 2 tbsp double cream
  • 1 tbsp cornflour
  • 1/2 tsp vanilla extract


1. Preheat the oven to 180 C / Fan 160 C / Gas mark 4.
2. Combine the digestive biscuit crumbs, ground pecans, 2 tbsp caster sugar, 2 tbsp brown sugar and the Light Olive Oil and mix well. Firmly press mixture into a 23cm springform or loose-bottomed cake tin.

3. Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
4. Beat cream cheese until light and fluffy; gradually add 6 tbsp caster sugar and mix well. Add the whole egg, remaining egg yolk and double cream, beating well. Add the cornflour and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into prepared tin.
5. Bake in the preheated oven for 50 to 55 minutes. Do not overbake - centre may be soft, but will firm up when chilled. Let cheesecake cool on a wire rack, then chill in fridge.


Beetroot and Chocolate Cake


  • 2 tsp lemon juice
  • 135g beetroot, boiled and grated
  • 310g plain flour
  • 1 tsp salt
  • 2 tsp bicarbonate of soda
  • 200g caster sugar
  • 50g unsweetened cocoa powder
  • 285ml La Espanola Light Olive Oil
  • 4 eggs, beaten
  • 2 tbsp honey
  • 125ml milk
  • 2 tsp vanilla extract


  • 3 tbsp cream
  • 75g cream cheese
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 250g icing sugar


  1. Grease a 23x33cm or similar sized baking dish with Light Olive Oil. Preheat oven to 180 C / Fan 160 C / Gas mark 4. Sprinkle lemon juice over beetroot, set aside.
  2. Combine flour, 1 tsp salt, bicarbonate of soda, caster sugar, cocoa, Light Olive Oil, eggs, honey, milk and 2 tsp vanilla in a large mixing bowl. Stir in beetroot. Beat 2 min. at medium speed of mixer. Pour into prepared dish.
  3. Bake at 180 C / Fan 160 C / Gas 4 about 40 minutes. Cool and frost.

#To make frosting: combine cream and cream cheese, 1 tsp vanilla and pinch of salt. Add icing sugar, beat until fluffy. Spread on cake.


Apple Pie


For the pastry:

  • 255g/9oz plain flour
  • Pinch of salt
  • 140ml La Espanola Light Olive Oil
  • 6 tsp cold water

For the filling:

  • 3 large Bramley cooking apples, chopped, stewed and cooled
  • Sugar, to taste
  • Caster sugar, to serve


  1. Preheat the oven to 200 C / Fan 180 C / Gas mark 6.
  2. Sieve the flour and salt into a bowl.
  3. Rub in the Light Olive Oil until the mixture resembles fine breadcrumbs.
  4. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, rolling the mixture into a ball with your hand. The pastry should even in colour with a suitable consistency for rolling.
  5. Divide the pastry into two halves. Roll out one half so that it is big enough to cover a 20cm/8in shallow enamel or aluminium pie dish greased with Light Olive Oil. Trim the edges with a knife, allowing a little extra for shrinkage.
  6. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
  7. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
  8. Press down on the pastry edges, ensuring that they are properly sealed. Trim off any excess pastry with a knife. Flute the edges with a pinching action using your fingers and thumb. Prick the surface of the pastry cover lightly before placing the pie in the oven.
  9. Cook for 30 minutes until the apples are soft.
  10. Dust with caster sugar and serve.