Pumpkin Cake

500g piece of pumpkin
2 tbsp sultanas
200g softened butter
8 tbsp unrefined sugar OR 4 tbsp sugar and 1/2 tsp of stevia liquid
3 eggs, separated
1 tsp vanilla essence
1/2 cup coconut flour, sifted
3/4 cup ground almonds
1/4 cup arrowroot
2 tsp guar gum, sifted OR xantham gum, sifted OR pectin
1 tsp mixed spice
1/4 tsp ginger
1 1/4 tsp cream of tartar, sifted & 1 1/4 tsp baking soda, sifted   OR   2 1/2 tsp baking powder, sifted & 1/2 tsp baking soda

Scoop out the pumpkin seeds, chop and peel the pumpkin, and boil till soft but not soggy. Drain well and cool. Soak sultanas in a little warm water for about 15 minutes, then drain well. Meanwhile mix all the dry ingredients together in a bowl, and separate the eggs.

Beat the butter and cooled pumpkin till well mixed and creamy. Add sugar and beat again. Add egg yolks one at a time, beating well and adding some flour mix, in between each one. Add the vanilla essence and stevia, and beat. Add the remaining flour and mix well. Beat the egg whites till peaks form. Fold into the mix, along with the sultanas.

Spoon into a small to medium ring tin, greased with the coconut/lecithin mix. Bake at 175°C for about 40-50 minutes, until an inserted skewer is clean, or it stops sizzling.







This recipe is adopted from Bruce Fife's recipe http://health.groups.yahoo.com/group/GFCFNN/message/19333, and Chien Thang Ltd, 2009