PREPARATION: 15 min
COOKING: 45 min
2 cups diced pumpkin
1 cup unbleached all purpose flour
1 cup sugar
1 teaspoon baking powder
Preheat the oven to 350°.
Whisk 3 eggs with 1 cup sugar on high speed until thick and fluffy.
Mix together flour and baking powder. Sift the flour into the foamy egg mixture and folding it in with a spatula.
Grease the bottom and side of an 9-inch springform pan.
Spread pumpkin pieces in the prepared pan in an even layer, then pour 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.