Gluten Free Thursday: Pumpkin Cake - Jeee, Pumpkin Season! Ingredients: Difficulty: Easy (makes 1 cake in 24 cm springform / cake pan) 2 cups / 4.8 dl almond flour a pinch of salt 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg 1 tsp vanilla sugar (you can use vanilla extract if you have) 1 cup / 2.4 dl pumpkin puree (check text above if you want to make your own or buy from a store) 60 gr butter, melted and cooled a little 1/2 cup / 1.2 dl rice syrup (or maple syrup, or honey) 3 eggs To serve: Powdered sugar Cinnamon sticks (optional) Instructions: 1. Preheat the oven to 180C. Butter a springform / cake pan and put a baking sheet on its base. 2. Mix all the dry ingredients (first 7 ingredients in the list) in a bowl and put aside. 3. In a mixing bowl, put pumpkin puree, syrup and melted butter. Mix well. 4. Add eggs to the mixture and beat until it's a smooth mixture. 5. Add dry ingredients and beat until all ingredients are incorporated. 6. Put the cake batter in cake pan and smoothen the surface with a spatula. Bake in the medium rack of your own for about 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. You can cover the pan with aluminium foil if you don't want the surface of the cake to get too brown. When the cake is baked and out of the oven, let it cool for 20 minutes before removing from the pan. For service, dust with powdered sugar. Enjoy!