gluten-free brown butter spice cake

Inspired by a recipe that Heidi Swanson posted on 101cookbooks.com, I’ll perchance no longer wait to convert it to gluten-free!

I obvious to pass for a brown-rice/quinoa flour mix, with a piece of potato starch to protect things collectively and affords lightness. Even as you occur to haven’t but tried quinoa flour, it is excellent. Yes, it has a ambitious flavour that would also very well be off-striking to a few. But paired with equally strong flavourings esteem the garam masala and likewise with the beautiful sweetness of the roasted pumpkin puree, its grassiness is kind of undetectable. It provides a sublime light texture to baked items, as well as much wished moisture in gluten-free baking. —Emma Galloway | My Darling Lemon Thyme

Directions

1. Soften the butter in a little pot over medium warmth unless it smells pleasing and nutty, esteem shortbread biscuits. Between 8-10 minutes. Inch slowly, and flip down for those who be conscious the butter solids beginning to color too much or too quickly. Do away with from the warmth, add the coconut oil, give it all a piece of swirl and attach of abode apart to frigid a little at the same time as you prepare the comfort of the cake ingredients.
   
2. Preheat the oven to 180 C/350 F. Butter and flour (narrate extra rice flour) a 22cm/8 ½ poke ring tin. Sift the brown rice flour, quinoa flour, potato starch, baking soda, cinnamon, garam masala and salt into a medium bowl. Add the sugar and the narrate of a race, thoroughly mix your entire ingredients. Breaking any beautiful lumps of sugar up as you bolt.
   
3. In a smaller bowl race the eggs, pumpkin puree and rice milk collectively, then add the cooled butter mixture. Mix with the dry ingredients and a range of of the sliced almonds. Mix to originate a tender batter. Pour into ready cake tin. Sprinkle with 1 1/2 Tablespoons of sugar and supreme almonds. Bake for 35-40 minutes or unless a skewer inserted into the centre comes out easy. Do away with from oven and frigid within the tin.
4. * To scheme the roasted pumpkin puree: Roast chunks of peeled and seeded pumpkin with a contact of vegetable oil at 190 C/375 F unless cooked by intention of. Puree with a stick blender unless tender.