Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Give the king of the fall a makeover with a lighter pumpkin cake (that just happens to be gluten-free), thanks to Alice Medrich.
I’ve tasted it with every imaginable topping from frosting to whipped cream and candied nuts, only to find that a sprinkling of spiced sugar is the best topping of all: Everything else overwhelms the delicate flavor of the cake.
This recipe was inspired by, but does not appear in, my new book Flavor Flours (Artisan, 2014).
Serves 10 to 12
1 cup (200 grams) sugar
5 large egg yolks, at room temperature
1/2 cup neutral vegetable oil (such rice bran, corn, or safflower)
1 1/4 cups (285 grams) pumpkin purée
1 1/4 cups (200 grams) white rice flour or 1 2/3 cup (200 grams) Thai rice flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoons ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon ground cloves
8 large egg whites, at room temperature
1/2 teaspoon cream of tartar
Spiced sugar: 2 tablespoon sugar mixed with 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground ginger
Get excited about Alice's new book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor, too).
Photos by James Ransom