2 cups cranberries
1 cup sugar
1/2 cup water
6 egg whites
2/3 cup white granulated sugar
6 ounces unsalted butter
1 1/2 cups almond flour
5 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup powdered sugar
1 cup pumpkin puree
For cranberry sauce, combine cranberries, sugar and water in a small saucepan. Simmer until cranberries are soft. Adjust sweetness with more sugar if necessary. (It should taste sweet and slightly sour.) Place ingredients in a blender and puree until smooth. Set aside to cool.
Whisk egg whites to a medium peak. Slowly add granulated sugar. Continue to beat until egg whites are glossy.
Brown butter in a small saucepan over medium heat. (The butter is finished when the bubbles subside.) Remove from stove and cool.
In a large bowl, sift together the almond flour, all-purpose flour, nutmeg, cinnamon and powdered sugar. Gently fold dry ingredients into egg whites. Next, fold in cooled brown butter and pumpkin puree. Refrigerate batter for 2 hours.
Bake cake either in buttered ramekin molds or in a 10-inch buttered spring form tin. (The ramekins take about 30 minutes in a 350-degree oven; cake takes up to an hour at the same temperature.) Let cake stand for 5 minutes, and serve with cranberry sauce or ice cream or whipped cream.
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