Holidays are busy, so I’m happy to share my easy pumpkin cake recipe for Sukkot. Anything that I can mix up in one bowl in five minutes becomes a staple in my kitchen.
This recipe also happens to be gluten-free and Passover-friendly without any substitutions.
Gluten-free pumpkin cake
Makes 12 servings
3 large eggs
1 cup sugar
1 29-ounce can pure pumpkin puree
¼ cup potato or corn starch, dissolved in 2 ounces of cold water
1 cup almond flour
½ teaspoon salt
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom (optional)
¼ cup thinly sliced almonds to garnish cake
Place baking rack in middle of the oven and set to 350 F.
Grease a 9-by-13-inch baking pan.
In a large bowl, whisk the eggs, then add the sugar. Mix until well combined.
Add in the dissolved starch, almond meal, spices and salt, and mix with a rubber spatula. (If you enjoy spice cake, I suggest adding in the cardamom as well.)
Mix in the canned pumpkin.
Pour into the prepared baking dish and bake for 1 hour, or until the edges start to brown and pull away from the pan.
If you wish, you can garnish the cake with sliced almonds before baking or dust it with powdered sugar after the cake is fully cooled and just before serving.
This is a light dessert and a perfect following to a heavy holiday meal, but it can also be used as a sweet side dish. Because regular flour is not used, the consistency is dense and more puddinglike. Enjoy and bless your hands! PJC
Jessica Grann is a home chef living in Pittsburgh.