Bizcocho de calabaza con harina de almendra y sirope de arce

Ingredientes

• 3 cups blanched almond flour
• 1 cup pure pumpkin puree
• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/3 cup melted coconut oil or avocado oil
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 2 tbsp milk

Preparación

1. 1

   Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted oil, and vanilla extract until smooth and emulsified.

3. 3

   Sift the almond flour, baking soda, cinnamon, ginger, cloves, and salt directly into the wet ingredients.

4. 4

   Gently fold the mixture using a spatula until no more streaks of flour are visible, taking care not to over-mix.

5. 5

   Pour the batter into the prepared pan and smooth the top with a spatula.

6. 6

   Bake for 35-40 minutes until the center lightly springs back and the edges are deep mahogany brown.

7. 7

   Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

8. 8

   Optional: Prepare the glaze by mixing powdered sugar, maple syrup, and milk, then drizzle over the cooled cake.