I feel like I can’t catch a break. This summer will be travel, catch up, local conference, catch up and repeat. I’m happy to travel and do all kinds of fun things, but not being home or in the office much takes its toll. So a short post this week.

This week I’m doing a recipe from Rick Bayless for Almond-Pumpkin Seed Cake with Chocolate Ganache. I saw this cake on YouTube and wanted to try it. I like this cake because it is already gluten free. I can make this dairy free and sugar free pretty easily too.

Here are the original stats:

Here’s what I changed:

• I replaced the heavy cream with a plant based variety to remove the dairy.
• I replaced the sugar with its sweetener equivalent to reduce the carbs.
• I replaced the butter with applesauce to reduce the calories.
• I replaced the chocolate with a sugar free variety and cinnamon to reduce the calories and carbs.
• I increased the servings from 8 to 16 to reduce the calories.

Here are the final stats:

Here is the final recipe:

Almond-Pumpkin Seed Cake with Chocolate Ganache

Makes 16 slices

For the cake

• 6 large eggs
• 1 cup + 1 tablespoon granulated sweetener
• 1 2/3 cups (165 grams) almond flour
• 1 cup (135 grams) toasted pumpkin seeds
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 8 tablespoons unsweetened applesauce
• 3 tablespoons (60 grams) good-quality tahini
• 1 teaspoon (5 grams) toasted sesame oil
• 1/4 teaspoon almond extract
• zest of 1/2 lime

For the ganache

• 6 ounces sugar free chocolate chips
• 1/4 teaspoon cinnamon
• 1 cup plant based heavy cream

Prepare the pan. While you can make this in a 9-inch cake pan, or an 8×8 square pan. Oil the pan, then cut a 9-inch parchment circle and lay it in the bottom of the pan. Heat the oven to 350 degrees and adjust the shelf to the middle.

Make the batter. Run a couple inches of water into a large saucepan and bring to a simmer over medium heat. In the stainless steel bowl of a stand mixer, combine the eggs with the sweetener. Set the bowl over the simmering water (keep it at a gentle simmer), whisking nearly constantly until hot to the touch (about 160 degrees). Secure the bowl on the stand mixer and beat with a whisk attachment until cool and nearly triple in volume, about 8 minutes. Besides temperature, you’ll know the egg mixture is ready when you can lift the beater and a very slowly dissolving ribbon cascades onto the surface.  

In a food processor, combine the almond flour, pumpkin seeds, cornstarch and salt.  Process until pumpkin seeds are nearly as fine as the almond flour. In a medium bowl, use a small spatula to thoroughly combine the applesauce, tahini, sesame oil and almond extract. Zest half a lime over the applesauce mixture.

Remove the egg mixture from the mixer and gently fold in the nut mixture, a little at a time, using the whisk attachment. Then scoop about ¼ of the egg-nut mixture into the applesauce mixture, stirring until homogenous. In one or more additions (if you do it in one, be sure to spread the applesauce mixture evenly over the top), use a spatula to gently fold the applesauce mixture into the remaining egg-nut mixture until no streaks of the applesauce mixture are visible.  

Bake and unmold the cake.  Gently scrape the batter into the prepared pan, slide into the oven and bake until springy in the middle, 35 to 40 minutes. A toothpick inserted in the center should come out clean. Cool to room temperature, then run a knife around the edges. For a springform pan, remove the sides, use a serrated knife to level the edges (in case the cake has sunk slightly), then turn out onto a serving platter and remove the parchment. For the cake pan, simply turn out onto a serving platter and remove the parchment. 

Make the ganache.  While the cake is baking, heat the cream to steaming in a small saucepan on the stovetop or in a microwave-safe bowl in the microwave (about 1 minute).  Scoop chocolate and cinnamon into the food processor and chop as fine as possible (but don’t go so long that it begins to melt).  With the machine running, pour in the steaming cream in a steady stream.  Let the machine run until you no longer feel any grittiness.  Scrape into a bowl and set into the refrigerator.  Stir every 5 to 10 minutes as the mixture cools, until it has a thick but easily spreadable consistency, about 30 minutes total. 

Decorate the cake.  Spread the ganache thickly over the cake, using a spatula or spoon to create playful peaks and valleys.  If you’re decorating with more Mexican chocolate, finely chop it and sprinkle over the frosting.  You’re ready to serve, though this cake keeps very well in the refrigerator for a couple of days, well covered. Just give it a few hours at room temperature before serving.