So it’s Thanksgiving and you’re already irritable just thinking about the cooking tasks that lie ahead of you. You wish that it was your sister-in-law who was the one cooking, as usual, but she is bailing this year and going to Paris (where they have lousy pumpkin pie, by the way). So there you are with the piles of sweet potatoes and cranberries, getting crabbier by the minute.
Then you find out that two of your guests are non-dairy and two are gluten-free.
Before you have a nervous breakdown, try this dessert. It’s so easy you can make it plus a pie (for those who are gluten-gobblers and live for butterfat) and still not lose your mind. Also, you will like it–it’s delicious, especially with a little whipped cream which your dairy-phones won’t like, but, hey, let ’em eat cake.
6 extra large eggs
½ cup granulated sugar
½ cup light brown sugar
2 cups pumpkin (canned or fresh)
1 teaspoon vanilla
2 1/3 cups finely ground almonds
1 ½ teaspoons baking powder
1 ½ teaspoons cinnamon
1 ½ teaspoons ground ginger
½ teaspoon kosher salt
¼ teaspoon nutmeg
1. Preheat oven to 375º F. Butter an 8-inch springform pan and line it with parchment.
2. Place the eggs in the bowl of an electric mixer and beat for about two minutes, until they are light and frothy. Add the sugar and beat until well combined. Add the pumpkin and vanilla and beat until mixed.
3. In a separate bowl, combine the almonds, baking powder, cinnamon, ginger, salt and nutmeg. Add these ingredients to the egg mixture and mix until just combined. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50-55 minutes.
4. Let the cake cool for about 45 minutes before serving. Serve with whipped cream if desired.