Welcome to the first post in my 2016 holiday recipes post series! Yes, there is no denying it, I am a Christmas nut, and yes I know it is only the beginning of November but it's been a very long and challenging year and I for one find the colors of Christmas and getting into the holiday vibe just helps to lift my spirits.
Today's cake is wonderful for so many reasons! As you may already know I am a fan of cakes that don't necessarily use traditional white flour as their base, well this one harnesses the goodness of eggs and almond meal to create a light-as-air cake that you just have to try!
For those of you who don't like traditional Christmas fruit cake this is a perfect substitute because the pumpkin spice and ginger give off an amazingly Christmassy flavor and aroma but all fruit free! Also this cake is SO VERY LIGHT! So after that heavy Christmas meal, you'll be able to squeeze a small (or big) piece in and not feel like a beached whale afterwards.
Another plus point as I mentioned earlier, is that this recipe contains no flour! Yes great for those of you on grain-free diets and the whole cake contains only 2/3 of a cup of sugar and 1 tablespoon of maple syrup in the whipped cream frosting! But the best part is, is that it is fast and simple and taste SO AMAZINGLY GOOD - that is why I called this cake magical, hahaha!
This cake is suitable as an every day and works for anyone who wants to be able to enjoy a delicious dessert, flour free cake without the guilt or wants to impress their guests with a light, delectable cake that literally melts in your mouth!
The flavor of this cake improves the following day as the resting process really helps to amplify the flavor of the spices and once completely cooled there is not even a hint of "egginess" in the cake - so make this cake a day ahead for best results. Oh and one more thing, ensure you get those eggs whipped up really well because that is what makes this cake so light and airy.
Let the Holiday season begin!
YOU WILL NEED
2/3 cup of brown sugar
1+1/2 teaspoons pumpkin spice (get my easy recipe for Pumpkin Pie Spice)
1 teaspoon ground ginger powder
2+1/4 cups almond meal
1 cup thickened cream
1 tablespoon maple syrup
Preheat an oven to 160°C/ 320°F and grease and line a 20cm / 8 inch spring form pan, set aside.
In a cake mixer or with an electric hand whisk, whisk eggs and sugar on high until thick and fluffy, this will take between 5-8 minutes.
Add the pumpkin spice and ginger powder and a quarter of your almond meal and continue to whisk over LOW speed until incorporated, add then next quarter and so on until incorporated.
Gently pour into your cake tin and bake for between 35-45 minutes or until a skewer inserted into the cake comes out clean.
Remove from oven when down and allow to cool in the tin.
Whip cream until stiff peaks form and then add the maple syrup and gently mix to combine. Remove the cooked cake gently from the tin and top your cake with the whipped cream topping. As you may not need all of it, you can reserve it for eating with the cut slices.
MAKES 6 LARGE/8 SMALL SERVES