Spiced Steamed Pumpkin Cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 280 g (2 cups) all-purpose flour "La Merveilleuse"
• 7.5 ml (1 1/2 tsps) baking powder
• 7.5 ml (1 1/2 tsps) baking soda
• 2.5 ml (1/2 tsp) salt
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground cloves
• 3 large eggs
• 385 g (1 3/4 cups) cane sugar
• 100 g (1/2 cup) margarine
• 500 g (2 cups) pumpkin puree

PREPARATION

1. Preheat the oven to 300° F(150° C). Oil a cake pan with a capacity of 2 1/2 litres.
2. In a bowl, combine dry ingredients: flour, baking powder, baking soda, salt and spices.
3. In a large bowl, using an electric mixer, beat the eggs and gradually add the sugar. Beat until smooth and creamy (about two minutes). Add margarine and pumpkin puree and beat well.
4. Gradually add the flour mixture, beating well after each addition.
5. Pour the mixture into the pan and cover it tightly with aluminum foil.
6. Place a rack in a roasting pan and add boiling water to the level of the roasting pan. Place the pan on the grill and place the lid of the roasting pan on top.
7. Bake on the centre rack of the oven for about 2 hours 15 minutes, or until a toothpick inserted in the middle comes out clean.
8. Remove from oven and let stand for 5 minutes, then unmould. Serve warm or cold.