cake - Pumpkin Cake Using Almond Flour
- 1 c almond flour
- 1/4 c cornstarch (or tapioca or potato starch)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 large eggs
- 1 c granulated sugar
- 1/4 c 100% canned pumpkin puree
- 1 tsp confectioners' sugar, for dusting (optional)
Preheat the oven to 350 degrees Fahrenheit. Oil a 9-inch baking pan, line the bottom with parchment paper, and it oil the paper.
In a bowl, whisk the almond flour, cornstarch, cinnamon, and nutmeg together and set it aside.
Cream the eggs and sugar in the bowl of your mixer for 6 - 7 minutes.
Using the paddle attachment on low speed or a rubber spatula, fold in the pumpkin, just until combined.
Sprinkle the flour mixture on top of the batter, and using the paddle attachment or rubber spatula, fold the flour into the batter, just until blended.
Scoop the batter into the prepared pan and smooth out the top using a rubber spatula. Bake the cake for 30 minutes or until a toothpick inserted near the center comes out clean.
Allow the cake to cool in the pan for 4 minutes and then transfer it to a wire rack to cool completely, removing the parchment paper.
To dust the cooled cake with confectioners' sugar, add sugar to a small, handheld strainer. Holding the strainer over the cake, tap its side lightly, moving it around the cake. Slice the cake using a serrated knife and serve topped with sweetened whipped cream, if desired.