Slice of gluten-free pumpkin almond cake

Ingredients

For 1 serving

• Pumpkin50 g
• Almond flour12 g
• Rice flour10 g
• Eggs20 g
• Brown sugar9 g
• Cinnamonto taste
• Baking powder1 g

Contains: nuts, eggs

In season: September – December

Method

1. Peel the pumpkin, scoop out the seeds and fibres and cut it into cubes of about 2 cm; steam for 12–15 minutes, until tender when pierced with a fork, then blend to a smooth purée and let it cool slightly.
2. Meanwhile preheat a conventional oven to 175 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
3. In a bowl whisk the eggs with the brown sugar until foamy, then add the pumpkin purée.
4. Add the almond flour, rice flour, baking powder and a pinch of cinnamon and fold with a spatula until evenly mixed.
5. Pour into the tin and bake for 40 minutes, until golden and a skewer in the centre comes out dry.
6. Let it cool completely in the tin: being gluten-free it is fragile while warm.