Bakery, Recipes
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Gluten Free Thursday: Pumpkin Cake – Jeee, Pumpkin Season!

I’m super tired right now. Just came home from a catering gig after days and days of sick leave (I recovered from a horrible flu). Normally I would just go to bed and sleep, BUT, I desperately wanted this cake for this week’s gluten free Thursday. Because… Pumpkin makes me happy!

 

I think pumpkin is one of the cutest fruits out there. Yes, I did a research to be able to write the previous sentence. I’m still struggling with identifying some things out there as a vegetable or fruit. Turns out, botanists classify pumpkin as a fruit, so there it is.

 

 

For this recipe, which is a very easy recipe by the way, I used canned pumpkin puree. In Helsinki, you can find it in big K-markets, like Kamppi or Postitalo. If you cannot find it, you can also make your own pumpkin puree. Check this recipe to make your own: http://allrecipes.com/recipe/22935/pumpkin-puree/

 

 

 

Once you have all the ingredients, the rest is easy; a bit of whisking and mixing and you’re done! The result is a really moist and delicious, sweet but light cake. And it keeps its moisture for 3 days, in room temperature in a closed box or a cake stand with a lid.

 

 

I adapted this recipe from Healthy Recipes blog. The original recipe calls for honey but I like using syrup. So I used rice syrup instead the first time and maple syrup the second time – both gave me delicious cakes.

 

Enjoy your new recipe! I’ll now go to bed and rest!

 

Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(makes 1 cake in 24 cm springform / cake pan)

 

Printable PDF-recipe (no photos)

2 cups / 4.8 dl almond flour
a pinch of salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 tsp vanilla sugar (you can use vanilla extract if you have)
1 cup / 2.4 dl pumpkin puree (check text above if you want to make your own or buy from a store)
60 gr butter, melted and cooled a little
1/2 cup / 1.2 dl rice syrup (or maple syrup, or honey)
3 eggs

 

To serve:
Powdered sugar
Cinnamon sticks (optional)

 


 

1. Preheat the oven to 180C. Butter a springform / cake pan and put a baking sheet on its base.

 

 

2. Mix all the dry ingredients (first 7 ingredients in the list) in a bowl and put aside.

 

 

 

3. In a mixing bowl, put pumpkin puree, syrup and melted butter. Mix well.

 

 

 

 

 

4. Add eggs to the mixture and beat until it’s a smooth mixture.

 

 

 

 

5. Add dry ingredients and beat until all ingredients are incorporated.

 

 

 

 

6. Put the cake batter in cake pan and smoothen the surface with a spatula. Bake in the medium rack of your own for about 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. You can cover the pan with aluminium foil if you don’t want the surface of the cake to get too brown. When the cake is baked and out of the oven, let it cool for 20 minutes before removing from the pan. For service, dust with powdered sugar. Enjoy!

 

 

 

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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

1 Comment

  1. Pingback: Pumpkin Cinnamon And Pecan Rolls With Brunost Caramel Sauce | My Dear Kitchen in Helsinki

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