In a medium bowl, combine your starter, eggs, vanilla, olive oil, pumpkin and sugars. Mix until incorporated but do not over mix! Set aside. In a separate bowl, combine the flour, baking powder, baking soda, spices and sea salt. Mix and add to your wet ingredients. Stir until just incorporated and set aside for 2 hours on the counter. This helps the starter give a mild ferment to the batter and help the spices mix and settle throughout. You can ferment for longer or bake right away! I like the 2 hour wait for the flavour it gives the cake.

After the 2 hours, preheat the oven to 350° and pour your batter into a spring form pan or other baking pan. I use a 9” pan for this recipe. If you would like a double layer cake, simply double the recipe and bake 2 cake rounds at the same time. The pan I use is a non stick but be sure to lightly grease your pan if it is not. Bake for 35-45 minutes or until a knife comes out clean from the centre of the cake.

Let your cake cool completely before icing.

I like placing my cake on a flat bottom dinner plate or platter and dollop the icing on top and spread evenly. As for storing, it keeps best in the fridge under a cake cover or under wrap for 5-7 days.