Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Frosting

Method

1. 1PrepHeat the oven to 350°F (175°C). Oil the cake pan and line the bottom with parchment. Spread the pumpkin on a double layer of paper towel and blot the top. Wet pumpkin is the main cause of a gummy almond flour crumb.
2. 2Dry mixWhisk the almond flour, arrowroot, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, breaking up any almond flour clumps.
3. 3Wet mixIn a second bowl whisk the eggs, olive oil, maple syrup and vanilla hard for a full minute until emulsified and slightly pale. Whisk in the blotted pumpkin.
4. 4CombineFold the dry into the wet until no dry pockets remain. Scrape into the pan and level.
5. 5BakeBake 38 to 42 minutes, until the center springs back and a toothpick comes out clean (about 205°F / 96°C internal). Tent with foil if the top is dark by minute 25. Do not pull it early; underbaked is the failure mode here.
6. 6CoolCool 15 minutes in the pan, run a knife around the edge, invert, peel the parchment and flip upright on a rack. Cool completely before frosting, about 1 hour; it is fragile while warm.
7. 7FrostBeat the cream cheese alone until smooth, then beat in the maple syrup, cinnamon, vanilla and flaky salt. Spread over the cooled cake. Cold cream cheese stays lumpy, so give it real time on the counter.