Pumpkin Sharlotka.

2 cups pumpkin (diced), 3 egss, 1 cup unbleached all purpose flour, 1 cup sugar, 1 teaspoon baking powder.

Beat 3 eggs with 1 cup sugar on high speed until thick and fluffy. Whisk together flour and baking powder. Sift the flour into the foamy egg mixture and folding it in with a spatula. Preheat the oven to 350°. Grease the bottom and side of an 9-inch springform pan. Spread the diced pumpkin in the prepared pan in an even layer, then pour the batter evenly over them. Bake the sharlotka for about 45 minutes, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Dust with confectioners’ sugar and serve warm or cold.