Pumpkin Almond Cake

Posted: Monday, November 25, 2002

Bake time: 35-40 minutes for bundt pan, or 25-30 minutes for 9 inch round pans

1 cup unsalted butter (2 sticks)

3/4 cup all purpose flour

2 cups confectioners sugar

1/4 cup brown sugar

1 cup almond flour/meal

3/4 cup canned pumpkin

2 tablespoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon salt

8 egg whites

Heat oven to 350 degrees.

In a small pot over medium flame, melt the butter until it turns a golden brown color. While the butter cools, sift the all-purpose flour, confectioners sugar, brown sugar and almond meal into a bowl. Add pumpkin, brown butter and spices. Mix ingredients. In a separate bowl, whip the egg whites using a whisk attachment until soft peaks form. Mix half of egg whites into pumpkin mixture until combined, and gently fold in other half until just combined Pour batter into buttered pan and fill 2/3 of the way.

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