Pumpkin Almond Cake


Pumpkin Almond Cake

By: Margart Andraos, The Mediterranean Restaurant

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pumpkin almond cake, e11Ingredients:

  • 6 eggs separated (warm eggs ahead)
  • 1 cup sugar (measured ½ cup and ½ cup)
  • 1 ½ cups pumpkin pureed
  • ¼ tsp cream of tartar (optional)
  • 1 ½ cups almond flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cardamom
  • ¼ tsp salt

Directions:

  • Whip egg yolks slowly, add ½ cup sugar, fold in pumpkin
  • In separate bowl, whip egg whites slowly, add ½ cup sugar and cream of tatar
  • Mix flour and spices
  • Alternate folding whipped eggs whites and flour mixture into pumpkin mixture
  • Place mixture into cupcake or torte pan

Garnish (optional):

  • Mix, small amounts of organic sugar, slivered almonds and almond extract.
  • Place on the bottom of pans for added flavor and on top for garnish.

Bake:

  • Pre-heat oven to 350
  • Bake Cupcakes for 20 minutes
  • Bake Tort for 45 – 50 minutes

Recpie by: Margart Andraos, The Mediterranean Restaurant

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