Life & Culture Gluten-free pumpkin cake for Sukkot — FOOD — By Jessica Grann | Special to the Chronicle
H
olidays are busy, so I’m happy to share my easy pumpkin cake recipe for Sukkot. Anything that I can mix up in one bowl in five minutes becomes a staple in my kitchen. This recipe also happens to be gluten-free and Passover-friendly without any substitutions. Gluten-free pumpkin cake Makes 12 servings
Ingredients: 3 1 1 ¼
1 ½ ½ ½ ¼ ¼ ¼
large eggs cup sugar 29-ounce can pure pumpkin puree cup potato or corn starch, dissolved in 2 ounces of cold water cup almond flour teaspoon salt teaspoon ginger teaspoon cinnamon teaspoon nutmeg teaspoon cardamom (optional) cup thinly sliced almonds to garnish cake
Place baking rack in middle of the oven and set to 350 F. Grease a 9-by-13-inch baking pan. In a large bowl, whisk the eggs, then add the sugar. Mix until well combined. Add in the dissolved starch, almond flour, spices and salt, and mix with a rubber spatula. (If you enjoy spice cake, I suggest adding in the cardamom as well.) Mix in the canned pumpkin.
Gluten-free pumpkin cake
Pour into the prepared baking dish and bake for 1 hour, or until the edges start to brown and pull away from the pan. If you wish, you can garnish the cake with sliced almonds before baking or dust it with
Photo by Jessica Grann
powdered sugar after the cake is fully cooled and just before serving. This is a light dessert and a perfect following to a heavy holiday meal, but it can also be used as a sweet side dish. Because regular flour is
not used, the consistency is dense and more puddinglike. Enjoy and bless your hands! PJC Jessica Grann is a home chef living in Pittsburgh.
Peach caprese with mint a conscientious objector. But if the skin bothers you, feel free to remove it.
— FOOD — By Keri White | Special to the Chronicle
W
ith the bountiful crop of fresh peaches overflowing at every market, I am always on the hunt for tasty ways to use this seasonal treasure. This salad turns the traditional caprese on its head, swapping in peaches for tomatoes and mint for basil. I prefer to keep it simple and somewhat savory (aside from the sweetness of the peaches), but creative cooks are welcome to drizzle aged balsamic vinegar, chopped nuts, honey, sesame or chia seeds on this dish. Peach caprese with mint Serves 2
You know how I feel about peeling; I’m
2 ripe peaches, sliced into bite-sized wedges 1 lemon wedge 4 ounces fresh mozzarella, cut in bitesized chunks 2 tablespoons best-quality olive oil 6 fresh mint leaves, snipped into ribbons Kosher salt and fresh cracked pepper
Place the peaches in a shallow bowl and with the lemon to keep them from browning. Add the remaining ingredients and toss to coat. Serve at room temperature or chilled. PJC Keri White writes for the Jewish Exponent, an affiliated publication where this first appeared.
p A variation of a peach salad
news JEWS CAN USE.
Photo by Povareshka via iStockPhotos
Every Friday in the For home delivery, call 410.902.2308.
and all the time online @pittsburghjewishchronicle.org.
16 SEPTEMBER 17, 2021
PITTSBURGH JEWISH CHRONICLE
PITTSBURGHJEWISHCHRONICLE.ORG