Serve this pudding-like cake warm with lightly sweetened crème fraîche or whipped cream. If you don't devour this dessert when first served, it's still delicious the next day at room temperature. Prep: 20 minutes; Bake: 50 minutes.
2/3 cup milk
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup semolina flour*
6 tablespoons unsalted butter, softened
3/4 cup canned pumpkin
1/2 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
6 eggs, separated
3/4 cup sugar, divided
How to Make It
Preheat oven to 350°. Lightly grease a 9-inch springform pan, and dust with flour. Wrap outside of pan halfway up sides with aluminum foil, and place in a heavy-duty roasting pan.
Combine first 5 ingredients in a small saucepan, and bring to a simmer over medium heat. Slowly whisk in semolina flour until smooth. Remove from heat, and place in a large bowl to cool. Add butter and pumpkin, stirring well.
Sift together all-purpose flour, baking powder, and salt in a medium bowl; fold into pumpkin mixture until incorporated.
Beat egg yolks and 1/2 cup sugar at medium speed with an electric mixer until light yellow and fluffy, about 3 minutes. Clean mixer blades, and beat egg whites in a separate bowl at high speed with an electric mixer until frothy. Gradually add remaining 1/4 cup sugar, and beat to form stiff peaks. Fold yolk mixture into pumpkin mixture; gently fold in egg whites.
Pour batter into prepared pan, place in a water bath, and bake at 350° for 50 to 55 minutes or until set in the center.
*Available in most supermarkets, semolina flour is made of wheat that's ground more coarsely than regular flour.