1 and 3/4 cups cake flour (for gluten-free I use a combination of rice, almond, coconut, and/or sorghum flours and cornstarch, tapioca, potato and/or arrowroot. I have better luck with gluten-free baking if I use some almond or coconut flour).
1 tablespoon gluten-free baking powder
1 teaspoon salt
1/2 cup white sugar (or ¼ c honey)
1/2 cup vegetable oil (olive or coconut oil)
6 egg yolks
3/4 cup water (I include the juice from two oranges or lemons)
1 tablespoon lemon or orange zest
6 egg whites (room temp is best for getting them fluffy)
1/2 teaspoon cream of tartar
3/4 cup white sugar (or 1/3 c honey or other natural sweetener like agave)
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube/bundt pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. (If you use honey, you may have to reduce the cooking temp and increase the time as honey browns easily.) Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
Decorate with powdered sugar and lemon/orange slices.
Variations on this cake recipe:
White cake: no lemon, add 2 tsp vanilla
Spice cake: remove lemon. Add 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp cloves, ¼ tsp allspice or to taste.
Chocolate: remove lemon. Add ½ cup cocoa (or to taste)
Add poppy seeds
Cake may be cut into pieces and frozen in single servings. You can also make cupcakes.
Peel the sweet potatoes and put them in the food processor with the pitted dates Blend. Put the remaining ingredients except nuts in a bowl before mixing in the sweet potato and date combination. Stir well.
Spoon the mixture into a lined baking dish (9”x9”). Spread chopped nuts on top and press slightly into the batter. Cook for about 20 minutes at 400*F, or until you can pierce the brownie cake with a fork and bring it out dry.
Remove from oven and allow to cool for about 10 minutes. Cut into squares.
Mix all ingredients together and pour into pie shells. Bake in 350F oven for 50 min or until filling is set. (Touch with a clean fingertip. If it’s still liquid, cook longer). Cool and top with whipped cream or whipped coconut milk.
I have also made this crust-less.
*Slice and boil about 3 cups carrots. When tender, mash or puree with an immersion blender. Use in place of mashed pumpkin in any recipe.