Step 1. Preheat oven to 150°C, fan forced. Line a rectangle 23cm x 33cm baking pan with baking paper (or grease a 10 cup Bundt pan).
Step 2. In a food processor, pulse for a few seconds, the plain flour, baking powder, bicarbonate of soda, spices and sea salt until well aerated.
Step 3. In a stand mixer fitted with paddle attachment, whisk the brown sugar and eggs until light and fluffy. Slowly add in the EVOO. Followed by vanilla extract.
Step 4. Fold in the pumpkin purée until well combined.
Step 5. Add in the flour mixture quickly.
Step 6. Spoon the batter into the prepared baking pan.
Step 7. Bake for 25-30 minutes until when tested with a cake tester, it pulls out clean.
Step 8. Remove cake from the oven. Let it sit for 5 minutes before removing from the pan. Serve with a dusting of icing sugar or cream cheese frosting.