2008 Delicious Living Reader Recipe Contest: FIRST PLACE, Desserts
Serves 12 / Delicious–and surprisingly easy to make! The autumn-harvest flavors make this a perfect addition to a holiday table (or anytime).
3 Organic Valley eggs
1 cup natural cane sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup chopped walnuts
Powdered sugar
Filling
6 ounces spreadable goat cheese
1/2 cup chopped fresh dates
1/2 teaspoon vanilla extract
1. Beat eggs on high speed for 5 minutes, until pale yellow and frothy. Gradually beat in sugar. Stir in pumpkin and lemon juice.
2. Separately, stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold dry ingredients into pumpkin mixture. Spread on a well-greased and well-floured 15x10x1-inch pan. Top with walnuts. Bake at 375˚ for 15 minutes. Loosen edges if necessary, then immediately turn out onto a large, clean dish towel sprinkled with powdered sugar. Roll towel and cake together. Cool.
3. Beat filling ingredients together. Unroll cake and spread with filling. Roll again (without the towel). Wrap in foil and chill. To serve, slice crosswise into 1/2-inch wide pieces.
The 2008 Recipe contest is sponsored by:
Blue Diamond • Crown Prince • Myenberg • Imagine • Kikkoman • Organic Valley • Mori-Nu • Rachel’s Dairy
