This recipe is adapted from the Serious Eats recipe found below. The above photo is attributed to: Vicky Wasik. Video: Serious Eats Team
Preheat oven to 350 degrees. Grease 3 1-pound loaf pans with olive oil or spray with cooking spray. In a large bowl lightly beat the eggs. Add the olive oil, water, pumpkin puree, and sugar and whisk with a fork to combine thoroughly. Sift some flour into a small bowl. Measure out 3 ½ cups of the sifted flour by spooning the flour into a measuring cup and leveling the top off with a knife. Then sift the measured flour again together with the salt, Northwoods Pie Spice, and baking soda into the mixing bowl. Stir into the wet ingredients until just combined. Stir in raisins, cranberries, or nuts, if using. Pour into prepared loaf pans, nudging batter into corners. Bake for 45-60 minutes, or until a cake tester inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan to completely cool.
Preheat your oven to 375 degrees. Line 18 muffin cups with liners. Sift first 4 ingredients into a large bowl. Mix in both sugars, then coconut, carrot, raisins, apple, and nuts. Whisk oil, eggs, and vanilla extract in a medium bowl to blend. Gradually mix oil mixture into dry ingredients, occasionally scraping sides of the bowl. Divide batter among muffin cups. Bake until tester inserted into center comes out clean and tops are deep golden brown (about 25 minutes). Transfer to a rack to let cool.
Wash the orange and lemon and put them both in a saucepan. Cover with water, bring to a boil, and simmer for 30 minutes or so, until soft. Remove from the water and leave to cool. Cut the orange and lemon in half, discard the pits and put the skin and pulp in a food processor, process to a puree and set aside. Beat the olive oil, sugar, and eggs together until light and fluffy. Stir in the ground almonds and baking powder. Add the pureed fruit and stir until thoroughly mixed. Spoon the batter into the prepared cake pan (8 inch cake pan). Bake at 350 degrees for 50-60 minutes, or until the cake is golden and risen. Leave to cool in the pan until completely cold. Turn out and dust with powdered sugar.
Put the sugar, yolks, and vinegar in a heat proof bowl and beat with an electric beater until thick and creamy. Pour the cream into a sauce pan and heat to simmering point. Remove from the heat and stir into the egg mixture. Return to the pan and stir over very low heat until slightly thickened and custard-like. Remove from the heat, pour into a clean bowl and leave to cool. When the custard is cooled, stir in some coarsely ground black pepper to taste, then transfer to an ice cream maker and churn until frozen.