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.
Minted Salmon Cakes.
Ingredients: 2-3 sweet potatoes (cubed), 2 cans wild caught salmon (drained), 3 organic eggs, 3-4 garlic cloves (pressed), 2 tsp fresh mint leaves (minced), 1 lemon (squeezed), 1/4 cup coconut flour, 2-4 tbs coconut oil, salt and pepper to taste.
Place the cut sweet potatoes in a pot and cover with a couple inches of cold water. Bring to a boil and add a generous pinch of salt. Boil for 20-30 minutes or until the potato...es are tender. Drain the potatoes in a colander.
In a big bowl, mix the salmon, eggs, garlic, mint, lemon juice and coconut flour. Mix well, season with salt and pepper. In a frying pan, heat coconut oil, and cook salmon cakes until browned and then flip (about 4 minutes each side). Serve with sweet potatoes.