Flourless Pumpkin Cake

by Jessica Harper
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Flourless Pumpkin Cake

Serves 8-10

6 extra large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
2 cups pumpkin (canned or fresh)
1 teaspoon vanilla
2 1/3 cups finely ground almonds
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg

1. Preheat oven to 375° F. Butter an 8-inch springform pan and line it with parchment.

2. Place the eggs in the bowl of an electric mixer and beat for about two minutes, until they are light and frothy. Add the sugar and beat until well combined. Add the pumpkin and vanilla and beat until mixed.

3. In a separate bowl, combine the almonds, baking powder, cinnamon, ginger, salt and nutmeg. Add these ingredients to the egg mixture and mix until just combined. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50-55 minutes.

4. Let the cake cool for about 45 minutes before serving. Serve with whipped cream if desired. 

Jessica Harper is an actor/author who lives in Los Angeles and New York. Her latest book is "The Crabby Cook Cookbook," and she also blogs at http://www.jessicaharper.com and at http://www.thecrabbycook.com.

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