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Pumpkin Financier

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• ½ pound unsalted butter
• 1 ¼ cups hazelnut flour
• 1 ¼ cups all-purpose flour
• 1 ½ cups powder sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp freshly ground nutmeg
• 2 TBSP tightly packed brown sugar
• 8 large egg whites, at room temperature
• ½ cup canned pumpkin puree

Melt butter in a medium saucepan over medium heat. Cook until the solids separate and begin to brown to a dark golden color, 7-10 minutes. Removed from the heat and let cool at room temperature until it reaches 70F. Don’t chill it. It needs to remain in liquid form. Set aside.

Preheat oven to 350F. Spray a 10-x-2 inch round cake pan with pan spray, line with parchment paper, then coat the paper lightly with pan spray.

Sift together the hazelnut flour, flour, powder sugar, baking powder, baking soda and salt into the bowl of a standing mixer fitted with a paddle attachment. Add the spices and brown sugar. Turn the machine on low and mix the dry ingredients for 30 seconds. Add the eggs whites all at once and mix on medium speed for 3 minutes. Add the pumpkin puree and mix for 30 seconds.

Add the melted butter all at once. Be sure to scrape in all of the browned bits from the bottom of the pan. Mix for 30 seconds on medium speed, then turn the mixer to high speed and mix for 3 minutes more, scraping down the sides of the bowl.

Pour the batter into the prepared pan. Bake for 15 minutes. Rotate the cake for even browning and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then invert it onto the rack, remove the cake pan and parchment, and cool completely before serving.