Ingredients

The following ingredients have 10 Servings
  • 3 large eggs
  • 1 cup granulated sugar
  • 12 ounces canned pumpkin puree
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp freshly grated nutmeg
  • 3 cups almond meal or almond flour
  • confectioner's sugar for dusting

Instruction

  • Preheat oven to 350F Lightly butter the bottom and sides of a 10 inch tart pan with removable bottom, or a springform pan.
  • Whisk or beat together the eggs and sugar, then beat in the pumpkin, baking powder, and spices. I do this in my food processor, but you don't have to. Just make sure the eggs and sugar are well combined.
  • Fold in the almond flour. Turn the batter into your pan, and smooth it out with an offset spatula so that the surface is completely flat and even.
  • Place your pan on a baking sheet and bake for about 45 minutes, or just until a toothpick inserted in the center comes out clean (it will be moist, but no wet batter clinging to it.) Don't over bake this cake.
  • Let cool on a rack and then remove from the pan. Dust with confectioner's sugar, or decorate with a lace pattern (see post for specific directions.)