It’s that PUMPKIN TIME of year and we’re jumping on the hay bale wagon filled with pumpkins and straw to find the best pumpkin cake recipe. Not surprisingly we think we found it. Being made from almond flour and lots of eggs, this cake tastes more like a bread pudding than a traditional fluffy cake. And it’s gluten-free. Check this out….
Gluten-Free Pumpkin Orange Almond Cake
6 Tbsp. unsalted softened butter, plus more for greasing
3 cups almond flour
2 tsp. cinnamon
¼ tsp. or a few grinds of nutmeg
½ tsp. kosher salt
1½ cup sugar
1 tablespoon finely grated orange zest (total)
6 large eggs
1/2 cup pumpkin puree
1 tsp. almond extract
¼ cup sliced almonds
Topping
2 Tbsp. confectioners sugar
½ tsp. cinnamon
1 teaspoon orange rind
Make the cake: Preheat the oven to 350°F. Butter a 9-inch springform pan, line the bottom with a circle of parchment paper, and set aside.
In a large bowl, stir together the almond flour, cinnamon, and salt.
In another bowl, beat together the sugar and 2 teaspoons of the orange zest with a large wooden spoon for 1-2 minutes until fragrant. Add the softened butter and keep beating until the mixture is smooth and lighter, 3-5 minutes. Add the flour mixture and continue beating.
Beat the eggs in a separate bowl with the pumpkin puree. Add that to your flour mixture and continue beating until smooth, 3–4 more minutes. Add the almond extract and beat until fully incorporated.
Pour the batter into the prepared springform pan, sprinkle evenly with sliced almonds, and bake until a cake tester inserted in the center comes out mostly clean, with a few crumbs, 60–70 minutes. Let cool in the pan for 30 minutes, then remove, slide onto a wire rack, and continue cooling at least 30 minutes more.
While cooling, stir together the confectioners sugar, cinnamon and remaining orange zest in a small bowl. When the cake has fully cooled, dust the top surface with cinnamon sugar. Sprinkle on the remaining orange zest. Cut into slices and serve at room temperature..
Gluten-Free Pumpkin Orange Almond Cake
Amazingly moist, this is more like a bread pudding than a cake. The flavors of almond, orange and pumpkin compliment each other for the perfect autumn taste treat, any time of day!
Ingredients
- 6 tbsp. Unsalted softened butter, plus more for greasing
- 3 cups Almond flour
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Kosher salt
- 1 ½ cup Sugar
- 1 tbsp Orange zest, finely grated Total
- 6 Large eggs
- 1/2 cup Pumpkin puree
- 1 tsp Almond extract
- cup Sliced almonds
- 1 tbsp Confectioners sugar
Instructions
- Preheat the oven to 350°F. Butter a 9-inch springform pan, line the bottom with a circle of parchment paper, and set aside.
- In a large bowl, stir together the almond flour, cinnamon, and salt.
- In another bowl, beat together the sugar and 2 teaspoons of the orange zest with a large wooden spoon for 1-2 minutes until fragrant. Add the softened butter and keep beating until the mixture is smooth and lighter, 3-5 minutes. Add the flour mixture and continue beating.
- Beat the eggs in a separate bowl with the pumpkin puree. Add that to your flour mixture and continue beating until smooth, 3–4 more minutes. Add the almond extract and beat until fully incorporated.
- Pour the batter into the prepared springform pan, sprinkle evenly with sliced almonds, and bake until a cake tester inserted in the center comes out mostly clean, with a few crumbs, 60–70 minutes. Let cool in the pan for 30 minutes before removing.
- While cooling, stir together the confectioners sugar, cinnamon and remaining orange zest in a small bowl. When the cake has fully cooled, dust the top surface with cinnamon sugar. Sprinkle on the remaining orange zest. Cut into slices and serve at room temperature.
Notes
Looks delicious. Almond flour is great.
Gotta try it! Very rich and moist.